Brand: Peppers

Product Code: G55

Availability: In stock

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Georgia Peach & Vidalia Onion Hot Sauce With The Red Velvet Top - The famous sauce with the red velvet top goes well with all food groups. Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts. This multiple national award winner is flying off the shelves.


  • 2005 NBBQA Championship - Won 4th Place - Hot Sauce Category 
  • 2003 International Scovie Awards - FIRST Place Mild Hot Sauce 
  • 2002 Grand Prize Recipe Ingredients Rehoboth Beach Chocolate Festival 
  • 2001 International Champion Hot Sauce - National Barbecue Association 
  • 2001 Boston's Pig and Pepper Festival - 2nd Place Hot Sauce 
  • 2000 National Fiery Foods Challenge - 3rd Place - Fruit Hot Sauce 
  • 2000 Champion Hot Sauce - Emmaus, Pa. Hot Sauce Festival 
  • 2000 International Champion - National Barbecue Association Gourmet Show - 2nd Place 
  • 1999 Chile Pepper Magazine Fiery Foods Challenge - 2nd Place 
  • 1999 2nd Place Philadelphia Book & Cook Gourmet Show 
  • 1998 First Place Scovie Award Winner - National Fiery Food Show 
  • 1998 Washington DC Hot Sauce Contest - 2nd Place

Written about in the New York Times, Woman's Day Magazine, Gourmet News, N.Y. Daily News, The National Culinary Review, Toronto's National Post, Chile Pepper Magazine, Fiery Foods Magazine & Baltimore Valley Times. For all of you afficionados out there this sauce is also available in a gallon-size bottle.

Made especially for Peppers in Rehoboth Beach, Delaware

Ingredients: Cane sugar, Red Chili puree, vinegar, peaches, green Jalapeño peppers, salt, minced onions, tomatoes, Vidalia onions, Cayenne pepper, capsicum oil.