In Memory Of Karen Nicole Smith, 1972 - 2016

Screaming Fruity Peppersauce (Hot Sauce)


Every summer I try to plant many of the herbs, vegetables and peppers I use in the recipes I share, in the little garden I have at the back of our home. Nothing gives me pleasure than knowing what went into growing my food and there’s always a sense of accomplishment as well for me. Every year I try to plant a variety of HOT peppers, ranging from the insane stuff to mild and flavorful. This homemade pepper-sauce is not about the mild – unfortunately. We’re going for raw heat with the peppers I’ll be using, However with the addition of the frozen berries things will balance off naturally.

You’ll Need…

10-12 HOT peppers (your choice)
2 cups apple cider vinegar
1/2 teaspoon salt
1-2 cups frozen berries
1 lime
2 cloves garlic
2 tablespoon chopped parsley
1-2 tablespoon brown sugar

* Berries included – strawberries, raspberries, blackberries, blueberries and cherries AND I used an assortment of fiery peppers. IMPORTANT! Wear gloves when handling hot peppers and be SURE to wash your hands with soap and water IMMEDIATELY after.


Wash, drain/dry and trim off the stems off the peppers, then chop roughly. Smash the garlic and give the parsley a rough chop, before adding all the ingredients in a saucepan over medium heat. Bring to a boil. Be sure to open your kitchen windows or have the exhaust fan above your stove on, to vent the fumes of the peppers cooking.




You can use any frozen berries you have access to and if all you have is white vinegar, don’t worry – it will be fine.


As soon as it comes to a boil, reduce the heat to very gentle simmer and allow it to cook for about 25-30 minutes. Remember to vent the kitchen or cook outdoors.


Turn the stove off, then go in with an electric stick blender and puree to the consistency you like (I like it smooth). Taste for salt (adjust) and you’re free to add a bit more brown sugar if you want it a bit more sweet and the final thing is to go in with the juice of the lime. Bottle, cool and store in the fridge.


If you don’t have a stick blender you can use a traditional standing blender or food processor. I’d recommend allowing the cooked peppers to cool down a bit to avoid burning yourself while it blends.

Not your typical “Caribbean” peppersauce, but I assure you, you’ll be come a fan of it. BTW, not sure if I mentioned this to you before or not, but when traveling to the Caribbean don’t ask for hot sauce.. do like an islander and say, pass the peppa-sauce please!

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  1. Ricardo
    October 27, 2016 / 3:27 pm

    Haven’t taste it yet since early I’m a pepper sauce creator myself using a variety of fruits but I’m now making my own homemade pepper sauce and selling and perhaps I’ll give a few good folks my recipe one day but for now it’s just a part time job on my day’s off from work. Well what’s a good preservative to give pepper a long-term shelf life,rather than using the refrigerator which is also a great option to me? Anyway keep up the great work.

  2. Roma
    October 17, 2016 / 12:49 am

    Wow Chris.Another amazing recipe, I was going to make the regular one but I will definitely try this fruity one.

  3. October 5, 2016 / 11:05 am

    Hi Chris greetings from merry England. I have just looked at you making that fruity pepper sauce and had to drop you a line. That looked absolutely amazing and I can’t wait to try it.
    I tried another of your fruit pepper sauce that had no vinegar and my son, who thinks he is the greatest pepper maker told me it would spoil. Well I maDe rather a lot; then had been unwell and was not eating with pepper sauce. I am pleased to say it’s over three months since, the peppers ace is perfect. What I do notice however is that it got much hotter, but the burn does not last long. Good work Chris keep it up. Your recipes are fab. Best Wishes Joan

  4. October 5, 2016 / 6:20 am

    Did it with blackberries from the garden. Absolutely great!

  5. Daniel
    October 5, 2016 / 1:11 am

    Hey Chris wicked recipe can’t wait to try this one!

    How long will this last in the fridge? Is it worth making a big batch?

    Thanks from the UK!

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