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Roasted Peach Tajín Hot Sauce

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This peach hot sauce is sweet, tangy, spicy, and incredibly easy to make with fresh or frozen peaches. Broiled peaches, Fresno peppers, garlic, lime, and Tajín come together in a smooth homemade hot sauce that’s delicious on tacos, grilled vegetables, veggie burgers, sandwiches, and more.

A bottle of red hot sauce is placed on a green tiled surface, with a red chili pepper, a halved lime, a small bowl of sauce, and a spoon nearby.
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A Note From Kristen

I love making fruit-based hot sauces in the summer, and this peach version is one I come back to again and again. I’ve made it with both fresh and frozen peaches, so you can certainly enjoy it long after peach season ends. The combination of caramelized peaches, Fresno peppers, Tajín, and lime creates a sauce that’s sweet, tangy, and mildly spicy. It’s a fun everyday summer hot sauce rather than an intensely fiery one. I hope you love it too!
~Kristen

A red chili pepper, a halved lime, and a spoonful of red sauce in a small bowl are arranged on a green tiled surface.

Key Ingredients

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Peaches: Fresh or frozen both work here. If using frozen, I broil them straight from frozen, no need to thaw first, I just add a few extra minutes under the broiler so they catch color.
  • Fresno peppers: These give the sauce a nice kick without overpowering the peach flavor. I think their natural fruitiness complements the sweetness of the peaches. If you’d like a spicier hot sauce, simply swap the Fresno peppers for habaneros.
  • Tajín: Tajín does double duty here by adding both chili flavor and bright citrus notes. I usually start with 1 tablespoon, then taste and add more if needed. Any chili lime seasoning blend will work, so it doesn’t have to be Tajín brand.
A glass bottle of red hot sauce sits on green tile with a red chili pepper, half a lime, and a small bowl of sauce nearby.

Kristen’s Top Tips for Making This Hot Sauce

  • Broil the peaches until they develop a few caramelized spots for the best flavor.
  • Let the hot sauce chill for a few hours before serving to give the flavors time to meld.
  • Adjust the consistency with a splash of water or apple cider vinegar if you prefer a thinner sauce.
A bowl, bottle, and spoon of red chili sauce sit on green tiles with a red chili pepper and a halved lime nearby.

My Favorite Variations

  • Swap the Fresno peppers for jalapeños if you’d like a milder sauce with just a touch less fruitiness.
  • For a spicier hot sauce, substitute the Fresno peppers with habaneros or use a mix of Thai chiles and habaneros.
  • Add 1/2 teaspoon smoked paprika for a subtle smoky flavor that pairs beautifully with the sweet peaches.
  • Replace the lime juice with fresh lemon juice for a slightly different citrus twist.
  • Blend in a little fresh cilantro or basil for an herby summer variation.
  • If I want something closer to my fermented hot sauces, I let the blended sauce sit out at room temperature for a day or two before straining and bottling, which mellows the vinegar and adds a little tang!
A spoon with red sauce, a spilled streak of sauce, a red chili pepper, a halved lime, and a small bowl of sauce on a green tiled surface.

Serving Ideas

  • Drizzle over tacos, burritos, and quesadillas.
  • Spoon over rice bowls, grain bowls, or rice and beans.
  • Add to grilled cheese or your favorite sandwiches and burgers.
  • Serve with roasted vegetables or grilled corn.
  • Top scrambled, fried, or poached eggs for an easy breakfast with a kick.
  • Use as a dipping sauce for fries, roasted potatoes, or sweet potato wedges.
A bottle of red hot sauce lies on green tiles, surrounded by a halved lime, a red chili pepper, a small bowl of sauce, and a spoon with spilled sauce.

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A bottle of red hot sauce is placed on a green tiled surface, with a red chili pepper, a halved lime, a small bowl of sauce, and a spoon nearby.

Roasted Peach Tajín Hot Sauce

Author: Kristen Wood
25kcal
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Prep 5 minutes
Cook 10 minutes
Total 15 minutes
My easy homemade peach hot sauce combines broiled peaches, Fresno peppers, garlic, lime juice, apple cider vinegar, and Tajín into a sweet, tangy, mildly spicy sauce that's delicious on tacos, sandwiches, grain bowls, roasted vegetables, and more!
Servings 16 servings
Course Condiments
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

  • 4 cups fresh or frozen peach slices
  • 6 fresh Fresno peppers stemmed
  • 4 garlic cloves
  • 1/3 cup apple cider vinegar
  • 1/4 cup lime juice fresh or bottled
  • 1 tablespoons Tajín or any brand of chili lime seasoning
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon salt
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Method

  1. Spread the peaches, peppers, and garlic on a parchment-lined baking sheet.
    Red chili peppers, peach slices, and garlic cloves on brown parchment paper in bright lighting.
  2. Broil on high for 10–15 minutes, stirring once or twice, until the peaches and peppers are blistering and caramelizing.
    Sliced peaches, red chili peppers, and garlic cloves on parchment paper, brightly lit, arranged for roasting or cooking.
  3. Transfer everything to a blender. Add the vinegar, lime juice, Tajín, honey, and salt.
    Sliced peaches and roasted red peppers with spices and sugar in a blender, ready to be blended.
  4. Blend until completely smooth.
    Bright orange-red sauce mixture seen from above inside a blender, with sauce splatters on the sides of the blender jar.
  5. Strain if desired, before storing in a lidded bottle or jar. Enjoy!
    A glass bottle filled with orange-red sauce sits on a green tiled surface, viewed from above.

Notes

Storage
I keep this in a sealed jar or glass bottle in the refrigerator for up to three weeks. For longer storage, I freeze it in ice cube trays, then transfer the cubes to a bag so I can pull out just what I need.
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Nutrition

Serving2tablespoonsCalories25kcalCarbohydrates6gProtein0.5gFat0.1gSaturated Fat0.01gPolyunsaturated Fat0.04gMonounsaturated Fat0.03gSodium151mgPotassium72mgFiber1gSugar5gVitamin A184IUVitamin C9mgCalcium5mgIron0.2mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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