The Bored Foodie
Peach Habanero Jerk Sauce
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Peach Habanero Jerk Sauce

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If you have read my post about my Beer Can Jerk Chicken I mention that I don’t necessarily like the rub to be overly spicy. The reason for that is I enjoy the heat to come from the sauce. This peach habanero jerk sauce is truly the perfect compliment to that Jerk Rub/Seasoning. It has a nice background of heat, from the habaneros, that is balanced out with the sweetness from the peaches.

Making this sauce isn’t difficult, I would just recommend doing it in a very well ventilated space. The peaches and peppers are boiled in a vinegar and water mixture, with the spices, for 40 minutes then blended until smooth.

I have used this combination on shrimp, on chicken thighs, and most recently on some smoked chicken wings. Every time I try this I continue to find new things I enjoy about it. The sauce is definitely spicy but, only enhances flavors, it does not over power them.

I will be adding more uses for this sauce in the future but as a standalone sauce it is definitely one of my all-time favorites.

Peach Habanero Jerk Sauce
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Peach Habanero Jerk Sauce

Recipe by The Bored Foodie Difficulty: Easy
Yield

3

Pints
Prep time

10

minutes
Cooking time

40

minutes
Total time

55

minutes

Amazing sauce when combined with Jerk Rub/Seasoning

Ingredients

  • 6 6 Habaneros (Chopped)

  • 6 6 Peaches (Skinned and Cubed)

  • 2 2 Hungarian Wax Peppers (Chopped)

  • 8 Cloves 8 Garlic

  • 1 Medium 1 Yellow Onion (Chopped)

  • 2 C 2 Water

  • 1 1/2 C 1 1/2 Apple Cider Vinegar

  • 1/2 C 1/2 White Sugar

  • 1/4 C 1/4 White Rum

  • 1 1 Cinnamon Stick

  • 1 1 Star Anise

  • 2 T 2 Coriander Seeds (Crushed)

  • 1 t 1 Cumin Seeds (Crushed)

  • 1 t 1 Tumeric

  • 1/2 t 1/2 Ground Cloves

  • 1/2 t 1/2 Ground Mustard

Directions

  • To a medium sauce pan add in all ingredients, leaving out the white rum. Bring to a boil, then reduce heat and allow to slowly boil for 35 minutes.
  • Add in white rum and boil for an additional 5 minutes.
  • After 5 minutes, turn off heat, and allow to rest for 5-10 minutes.
  • Remove cinnamon stick and star anise, add contents of the pot to blender, and blend until sauce is smooth.
  • Pour into jars and allow to cool fully before covering.

Notes

  • I have not attempted to go through the canning process with this sauce, but given the high acidity of the sauce it will have a longer shelf life.

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