Yield: About 4–6 small woozy bottles (perfect for hoarding or gifting to fellow heat lovers)
Ingredients
200–500 g fresh hot peppers (stems removed – go cayenne for classic medium heat, habaneros for serious fire, or even Carolina Reapers if you're feeling truly unhinged. Single variety or mix 'em for custom chaos)
Hey there, fellow spice rebels and flavour renegades! Imagine transforming a haul of fiery peppers—straight from your garden or the market—into a hot sauce that’s equal parts inferno and seduction. This isn’t your average vinegar bomb; it’s a deep, sultry brew where bright habanero or cayenne heat crashes into smoky cumin, sharp garlic, and a surprise wave of tart-sweet frozen blackberries that sneaks up and keeps you coming back for more.
Born on a rogue evening after a blackberry-foraging adventure left my freezer bursting and my counter piled with glowing peppers, this sauce became the instant house legend—drizzled on everything, begged for by friends, bottled and gifted like liquid gold. Shelf-stable for a year or more, ridiculously customizable, and stupidly addictive, it’s the hot sauce that turns ordinary meals into rogue feasts.
Ready to bottle your own rebellion?
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