Adam Liaw's quick green jalapeno, peach and coriander hot sauce

Adam Liaw
Adam Liaw's Christmas red and green hot sauces.
Adam Liaw's Christmas red and green hot sauces.  Photo: William Meppem

Choose your chillies wisely when making this sauce – their heat determines whether your sauce will blow your top or add a gentle hum of heat.


500g green chillies (jalapenos are best but you can use any green chillies or a mixture)

2 peaches, stones removed

1 bunch coriander, carefully washed

1 brown onion, peeled and roughly chopped

250ml (1 cup) apple cider vinegar

2 tbsp fish sauce

1 tbsp caster sugar


1. Combine the ingredients in a blender and blend to a smooth consistency. Taste and adjust seasoning. Transfer to a non-reactive saucepan and bring to a simmer. Simmer for 5 minutes, until the sauce reaches the preferred consistency, then transfer to sterilised glass bottles while still hot. Turn the bottles upside down for 5 minutes to help seal the lids, then stand the right way up.

Adam's tip Keep your hot sauces in the fridge. 

Also try: Adam Liaw's fermented red chilli-cherry hot sauce

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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