Peel the peaches. To do this easily, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skin should peel off effortlessly. Remove the pits and dice the peaches into small chunks.

Put on gloves to handle the habanero peppers. Slice off the stems and, if you want less heat, remove the seeds. Dice the peppers finely.

Chop the onion and mince the garlic.

Heat a medium saucepan over medium heat. Add the chopped peaches, habaneros, onion, and garlic. Stir frequently for 2-3 minutes until the mixture starts to soften.

Add the apple cider vinegar, honey, lime juice, salt, and smoked paprika (if using). Stir to combine.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 15 minutes, stirring occasionally, until the peaches are soft and the flavors meld together.

Remove the saucepan from heat and let it cool slightly (5 minutes).

Transfer the mixture to a blender or use an immersion blender to blend until smooth. For a chunkier sauce, pulse the mixture instead of fully blending it.

If the sauce is too thick, add water 1 tablespoon at a time until you reach your desired consistency.

Taste your sauce. If it’s too spicy, add a little more honey or a diced peach to mellow it out.

If it’s too sweet, add a splash of vinegar or a pinch of salt to balance the flavor.

Pour the sauce into sterilized glass jars or bottles. Let it cool to room temperature before sealing.

Store in the refrigerator for up to 3 weeks or follow canning procedures for long-term storage.