Add your lime juice after it cools. I let mine set several days before making any adjustments. Flavors change quite a bit aging in the fridge. One of my favorite cheap local sauces is mostly cayenne with a hint of habs in it. Thats a fermented sauce though. Vinegar is only added later for pH adjustment.
I made my first peach sauce the other day. Only used a few ounces of fresh peach and a little honey. Apricot is good also. If color is a concern just take care when cooking it down or the sugars will start to caramelize.
Thank you for the tips! I noticed the lime juice coming through stronger than i'd hoped after sitting for a couple days. I hadn't thought about adding apricots, they're in droves at the fruit stands here.