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5 from 1 vote

Easy Homemade Hot Sauce Recipe Without Fermenting

Spice up your dishes with homemade Peach Thai Chili Hot Sauce recipe! This sweet and spicy creation is perfect for dipping, marinating, or drizzling.
Course Condiments
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 -20 Oz
Author Jyoti Behrani

Equipment

Ingredients

  • 3 ripe peaches ,pitted and diced
  • 35-40 Thai red chili peppers ,discard green stem (adjust for desired heat)
  • 1 onion ,chopped
  • 10-12 cloves garlic
  • 10-12 mini sweet peppers (red, orange, yellow mini peppers), seeds removed and halved
  • handful of cilantro stalks ,no woody part
  • 1-2 tbsp. granulated sugar or preferred sweetener ,adjust to taste
  • 1-2 tbsp. white distilled vinegar
  • Salt to taste
  • ½ cup water
  • 1 tablespoon oil
US Customary - Metric

Instructions

Prepare the Ingredients

  • Roughly chop onions, and deseed peach and cut into wedges, remove the seeds from the mini peppers and cut them in half. Leave garlic and red chili whole. Simply remove the stems from the red chili. You will need a handful of cilantro stalks, no woody ends. They add an amazing flavor, so do not skip them.

Stovetop Homemade Hot Sauce

  • In a saucepan, heat oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant, about 2-3 minutes.
  • Add the mini sweet peppers and cilantro stalks to the saucepan. Continue to sauté for another 1-2 minutes until they begin to soften.
  • Now, add the diced peaches and a tablespoon of sugar and stir well to combine. Cook for an additional 3-5 minutes, or until the peaches start to break down and release their juices.
  • Add Thai red chili and salt to taste and sauté for 1-2 minutes.
  • Pour water and deglaze the pot. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the sauce thickens and the flavors meld together.
  • Remove the saucepan from the heat and allow the mixture to cool for a few minutes. Then, use an immersion blender or a regular blender to blend the sauce until it reaches your desired consistency. Be careful when blending hot liquids; let them cool slightly to avoid splattering.
  • Strain the sauce through a fine mesh sieve to remove any seeds.
  • Taste the hot sauce and adjust the sweetness, spiciness, and saltiness according to your preference. You can add more sugar or vinegar as needed.
  • Transfer the hot sauce to a clean, airtight container or bottle and store it in the refrigerator. It will keep for several weeks.

Instant Pot Hot Sauce Recipe

  • Press the "Sauté" button on your Instant Pot and adjust it to the "Normal" setting.
  • Heat the oil in the Instant Pot. Once hot, add onion and garlic, and sauté until they become translucent and fragrant about 2-3 minutes.
  • Add the mini sweet peppers and cilantro stalks and continue to sauté for another 1-2 minutes until they begin to soften.
  • Now, add the diced peaches and a tablespoon of sugar and stir well to combine. Cook for an additional 3-5 minutes, or until the peaches start to break down and release their juices.
  • Add Thai red chilies and salt to taste and sauté for 1-2 minutes.
  • Pour water and deglaze the pot, scraping up any bits stuck to the bottom.
  • Cancel the "Sauté" function. Close the Instant Pot lid and set it to "Pressure Cook" (or "Manual") mode on high pressure for 10 minutes. Ensure the steam release valve is in the sealing position.
  • Allow the Instant Pot to release pressure naturally for 10-15 minutes. Then, carefully vent the remaining pressure and open the lid.
  • Use an immersion blender or transfer the mixture to a regular blender. Blend until the sauce reaches your desired consistency.
  • If you prefer a smoother sauce, strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.
  • Taste the hot sauce and adjust the sweetness, spiciness, and saltiness according to your preference. You can add more sugar or vinegar as needed.
  • Transfer the hot sauce to a clean, airtight container or bottle and store it in the refrigerator. It will keep for several weeks.

Notes

Caution: This is a fiery hot sauce. Please adjust the amount of Thai chili to taste. You can deseed the chili or use less. 
For the stovetop pressure cooker, follow the same recipe as discussed for the Instant Pot. After the first whistle, reduce the heat to low and cook for 10 minutes. The rest of the recipe is the same as Instant Pot.
Please refer to the post for the following:
  1. Tips For Best Homemade Hot Sauce
  2. FAQ's