Roasted Peach Tajín Hot Sauce Recipe

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 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!