CKD-FRIENDLY HOT SAUCE COLLECTION

LIMITS PER TEASPOON TARGET

KEY SUBSTITUTIONS

• Salt → Tiny pinch only (1/16 tsp per entire batch, or omit entirely)
• Soy sauce → Never (astronomical sodium)
• Garlic salt → Garlic powder (pure, no-salt-added)
• Tomato sauce → No-salt-added tomato paste (diluted with vinegar)
• Preservative = Vinegar (naturally preserves, zero sodium)
• Citric acid or lemon juice for brightness instead of salt

KIDNEY KIDDIE POOL

INGREDIENTS

• 3 tbsp no-salt-added tomato paste
• 3 tbsp distilled white vinegar
• 2 tbsp water
• 1/2 tsp garlic powder (not garlic salt)
• 1/2 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1/16 tsp fine salt (optional — can omit entirely)
• 1/2 tsp sugar or 1/4 tsp honey

INSTRUCTIONS (STONED-FRIENDLY VERSION)

1. 1 Dump the tomato paste into a small saucepan. Don't turn on the heat yet.
2. 2 Add vinegar and water. Whisk it smooth. No lumps.
3. 3 Throw in all the spices and sugar. Stir.
4. 4 NOW turn heat to low. Simmer 5 minutes, stirring occasionally.
5. 5 Taste it. Add more vinegar if too thick, more sugar if too tangy.
6. 6 Let it cool. Pour into a squeeze bottle or jar. Fridge it.

YIELD & STORAGE

Yield: ~1/3 cup (~16 tsp) • Shelf life: 3–4 weeks refrigerated

NUTRITION PER TEASPOON

FOREPLAY SAUCE

INGREDIENTS

• 3 tbsp no-salt-added tomato paste
• 4 tbsp distilled white vinegar (extra tang)
• 1 tbsp water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/8 tsp chili flakes
• 1/16 tsp fine salt (optional)
• 1/4 tsp sugar

INSTRUCTIONS

1. 1 Tomato paste in saucepan. Add vinegar and water. Whisk smooth.
2. 2 Add all spices and sugar. Stir it up.
3. 3 Low heat, simmer 5–7 minutes. The cayenne will bloom and get hotter.
4. 4 Taste (careful, it's warm). Adjust vinegar/cayenne to preference.
5. 5 Cool. Bottle. Refrigerate.

YIELD & STORAGE

Yield: ~1/3 cup (~16 tsp) • Shelf life: 3–4 weeks refrigerated

NUTRITION PER TEASPOON

PISS & VINEGAR

INGREDIENTS

• 3 tbsp no-salt-added tomato paste
• 4 tbsp distilled white vinegar
• 1 tbsp water
• 1 fresh jalapeño, seeded & minced fine
• 1/2 habanero OR 1/4 scotch bonnet, seeded & minced (WEAR GLOVES)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 1/16 tsp fine salt (optional)
• 1/4 tsp sugar

INSTRUCTIONS

1. 1 Mince your peppers FIRST. Gloves on. Don't touch your face. Seriously.
2. 2 Tomato paste + vinegar + water in saucepan. Whisk smooth.
3. 3 Add minced peppers and all spices. Stir.
4. 4 Low heat, simmer 8–10 minutes. The fresh peppers need to cook down.
5. 5 Optional: Blend with immersion blender for smoother texture.
6. 6 Taste (tiny amount). Adjust heat up with more habanero, down with more sugar/vinegar.
7. 7 Cool. Bottle. Refrigerate.

YIELD & STORAGE

Yield: ~1/2 cup (~24 tsp) • Shelf life: 3–4 weeks refrigerated

NUTRITION PER TEASPOON

SATAN'S CATHETER

INGREDIENTS

• 3 tbsp no-salt-added tomato paste
• 4 tbsp distilled white vinegar
• 1 tbsp water
• 1/4 tsp ghost pepper flakes OR 1/8 tsp Carolina Reaper flakes
• 1/2 tsp chipotle powder (smoked jalapeño)
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/8 tsp smoked paprika
• 1/16 tsp fine salt (optional)
• 1/4 tsp sugar

INSTRUCTIONS

1. 1 Tomato paste + vinegar + water in saucepan. Whisk until smooth.
2. 2 Add ALL spices including the ghost/reaper flakes. Stir well.
3. 3 Low heat. Simmer 8–10 minutes. Open a window — the capsaicin vapor is real.
4. 4 The chipotle gives smokiness, the reaper gives face-melting heat.
5. 5 Blend smooth if desired (immersion blender or regular blender).
6. 6 Taste CAREFULLY — toothpick dip, not a spoonful.
7. 7 Cool. Bottle. Label it with a skull. Refrigerate.

YIELD & STORAGE

Yield: ~1/3 cup (~16 tsp) • Shelf life: 4–5 weeks refrigerated (extra capsaicin = extra preservation)

NUTRITION PER TEASPOON

#1 — "BABY'S FIRST BURN" (Frank's RedHot style)

INGREDIENTS

• 10 fresh cayenne peppers (or 2 tbsp cayenne powder)
• 1 cup distilled white vinegar
• 3 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/16 tsp salt (optional)

INSTRUCTIONS

1. 1 If using fresh cayennes: stem and rough chop them. Toss in a saucepan.
2. 2 Add vinegar and garlic. Bring to a simmer over medium heat.
3. 3 Simmer 15 minutes until peppers are soft.
4. 4 Blend until completely smooth. Strain through fine mesh if you want it silky.
5. 5 If using powder: just whisk cayenne + garlic powder + vinegar together, simmer 5 min. Done.
6. 6 Cool. Bottle. This is your everyday "put it on everything" sauce.

Yield: ~1 cup (~48 tsp) • Shelf life: 6–8 weeks refrigerated

#2 — "LAZY SUNDAY DIARRHEA" (Cholula Chipotle style)

INGREDIENTS

• 3 dried chipotle peppers (or 1 tbsp chipotle powder)
• 3/4 cup apple cider vinegar
• 2 tbsp no-salt-added tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp water

INSTRUCTIONS

1. 1 If using dried chipotles: rehydrate in hot water for 15 min. Drain. Stem and seed.
2. 2 Combine everything in a saucepan. Simmer 10 minutes.
3. 3 Blend until smooth. The smokiness should hit your nose immediately.
4. 4 Thin with water if too thick. You want pourable, not paste.
5. 5 Cool. Bottle. Amazing on eggs, tacos, rice bowls.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 5–6 weeks refrigerated

#3 — "SWAMP ASS VERDE" (El Yucateco Green style)

INGREDIENTS

• 4 tomatillos, husked and quartered
• 3 serrano peppers, stemmed
• 1/2 cup fresh cilantro (packed)
• Juice of 2 limes
• 1/4 cup white vinegar
• 2 cloves garlic
• 1/4 tsp cumin
• 2 tbsp water

INSTRUCTIONS

1. 1 Roast tomatillos and serranos under broiler for 5–7 min until charred and blistered.
2. 2 Toss roasted veg + all other ingredients into blender.
3. 3 Blend until smooth. Taste — add more lime if it needs brightness.
4. 4 Pour into jar. No cooking needed after blending (vinegar + lime preserve it).
5. 5 The cilantro-lime combo makes this addictive. Perfect on fish tacos.

Yield: ~1 cup (~48 tsp) • Shelf life: 2–3 weeks refrigerated

#4 — "BLOOD PRESSURE RISING" (Yellowbird Habanero style)

INGREDIENTS

• 1 ripe mango, peeled and diced
• 2 habanero peppers, stemmed and seeded
• 1/4 cup apple cider vinegar
• 1/4 tsp turmeric powder
• 1 clove garlic
• 1/2 tsp fresh ginger, grated
• 1 tbsp honey or agave
• 2 tbsp water

INSTRUCTIONS

1. 1 Combine mango, habaneros, garlic, and ginger in a saucepan with vinegar + water.
2. 2 Simmer 10 minutes until mango is mushy.
3. 3 Add turmeric and honey. Stir.
4. 4 Blend until smooth. That golden-orange color is beautiful.
5. 5 Cool. Bottle. The sweetness hits first, then the habanero creeps up on you.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 3–4 weeks refrigerated

#5 — "TROPICAL COLON CLEANSE" (Heartbeat Pineapple style)

INGREDIENTS

• 1 cup fresh pineapple chunks
• 2 scotch bonnet peppers, stemmed and seeded
• 1 tbsp fresh ginger, grated
• 1/4 cup white vinegar
• 1 tbsp lime juice
• 1/4 tsp ground allspice
• 1 clove garlic
• 1 tbsp honey

INSTRUCTIONS

1. 1 Combine pineapple, scotch bonnets, garlic, and ginger in saucepan with vinegar.
2. 2 Simmer 12 minutes until everything is soft.
3. 3 Add lime juice, allspice, honey.
4. 4 Blend until smooth. Strain if you want a thinner consistency.
5. 5 Cool. Bottle. This one is dangerously delicious — the pineapple masks how hot it is.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 3 weeks refrigerated

#6 — "FLUID OVERLOAD" (Hot Ones Los Calientes style)

INGREDIENTS

• 1/4 cup passion fruit pulp (frozen is fine, thawed)
• 3 habanero peppers, stemmed
• Juice of 2 limes
• 1/4 cup apple cider vinegar
• 1 tsp honey
• 1/4 tsp ground coriander
• 1 clove garlic
• 2 tbsp water

INSTRUCTIONS

1. 1 Sauté habaneros and garlic in a dry pan for 3 minutes (blistering adds flavor).
2. 2 Combine everything in blender. Blend smooth.
3. 3 Pour into saucepan, simmer 5 minutes to meld flavors.
4. 4 Cool. Bottle. The passion fruit tang with habanero heat is chef's kiss.

Yield: ~1/2 cup (~24 tsp) • Shelf life: 3 weeks refrigerated

#7 — "POTASSIUM'S REVENGE" (Torchbearer Garlic Reaper style)

INGREDIENTS

• 1 whole head garlic (10–12 cloves), roasted
• 1/2 Carolina Reaper pepper (or 1/4 tsp Reaper powder)
• 2 habaneros, stemmed
• 1/2 medium onion, diced
• 1/2 cup white vinegar
• 2 tbsp no-salt-added tomato paste
• 1/4 tsp black pepper
• 1 tsp honey

INSTRUCTIONS

1. 1 Roast garlic: Cut top off head, drizzle with olive oil, wrap in foil, 400°F for 35 min.
2. 2 Squeeze roasted garlic cloves out (they'll be soft and golden).
3. 3 Combine roasted garlic, peppers, onion, tomato paste, vinegar in saucepan.
4. 4 Simmer 15 minutes. Your eyes might water from the Reaper. That's normal.
5. 5 Blend smooth. The roasted garlic mellows the heat just enough to taste the flavor.
6. 6 Cool. Bottle. Use sparingly — a few drops at a time.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 6 weeks refrigerated

#8 — "THE EXIT SITE INFECTION" (Bravado Black Garlic style)

INGREDIENTS

• 2 Trinidad Scorpion peppers, stemmed
• 4 cloves black garlic (available at Asian markets or Amazon)
• 2 tbsp balsamic vinegar
• 1/4 cup white vinegar
• 1 tbsp no-salt-added tomato paste
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tsp brown sugar
• 2 tbsp water

INSTRUCTIONS

1. 1 Gloves ON. Chop scorpion peppers. Do NOT touch anything else.
2. 2 Combine everything in saucepan. Simmer 12 minutes.
3. 3 Blend smooth. The black garlic gives it an almost umami, fermented depth.
4. 4 The balsamic adds sweetness that balances the scorpion's brutal heat.
5. 5 Cool. Bottle with extreme care. Label prominently.

Yield: ~1/2 cup (~24 tsp) • Shelf life: 6–8 weeks refrigerated

#9 — "HEPARIN LOCK" (Da Bomb Beyond Insanity style)

INGREDIENTS

• 1 ghost pepper (bhut jolokia), stemmed
• 1 Carolina Reaper, stemmed
• 1 Trinidad Scorpion, stemmed
• 1/2 cup white vinegar
• 2 cloves garlic
• 1 tbsp no-salt-added tomato paste
• 1/2 tsp mustard powder
• 1/4 tsp cumin
• 1 tsp brown sugar
• 1/4 cup water

INSTRUCTIONS

1. 1 FULL PPE: Gloves, ventilation, maybe goggles if you're smart.
2. 2 Chop all peppers. Combine with vinegar, garlic, water in saucepan.
3. 3 Simmer 15 minutes. Do NOT lean over the pot. The steam will hurt.
4. 4 Add tomato paste, mustard powder, cumin, sugar.
5. 5 Blend until completely smooth. Strain if desired.
6. 6 Cool. Bottle in a small bottle (2–3oz max). You won't need more.
7. 7 Apply with a toothpick. Seriously.

Yield: ~1/2 cup (~24 tsp) • Shelf life: 8+ weeks refrigerated

#10 — "THE FINAL DIALYSIS" (The Last Dab XXX style)

INGREDIENTS

• 2 Carolina Reapers, stemmed
• 1/2 tsp Pepper X powder (or extra Reaper if unavailable)
• 1/2 cup distilled white vinegar
• 1 tsp yellow mustard powder
• 1 tsp fresh ginger, grated
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 2 cloves garlic
• 1 tsp brown sugar
• 2 tbsp water

INSTRUCTIONS

1. 1 Gloves. Goggles. Fan on. Windows open. Pets out of the kitchen.
2. 2 Chop reapers. Combine with vinegar, garlic, ginger, water in saucepan.
3. 3 Simmer 12 minutes on LOW heat. No splashing.
4. 4 Add Pepper X powder, mustard, cumin, turmeric, sugar.
5. 5 Blend until silky smooth. The mustard and ginger give it complexity beyond just pain.
6. 6 Cool. Bottle in a tiny bottle (2oz). Label it like hazmat.
7. 7 The Final Dialysis ritual: toothpick dab on a wing. Say your prayers. Eat.

Yield: ~1/3 cup (~16 tsp) • Shelf life: 8+ weeks refrigerated

"THE KIDNEY PUNCHER" — Signature Cayenne-Garlic-Herb

The everyday sauce. Goes on everything. The one you keep by the stove.

INGREDIENTS

• 15 fresh cayenne peppers, stemmed (or 3 tbsp cayenne powder)
• 1 cup white vinegar
• 6 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tsp honey
• 1/4 cup water

INSTRUCTIONS

1. 1 Rough chop cayennes. Toss in saucepan with garlic, vinegar, and water.
2. 2 Bring to a simmer. Cook 15 minutes until peppers are completely soft.
3. 3 Add oregano, thyme, onion powder, paprika, black pepper, honey.
4. 4 Simmer 5 more minutes for the herbs to bloom.
5. 5 Blend until smooth. Strain through fine mesh for a clean pour.
6. 6 The herb blend is what makes this unique — it's not just heat, it's flavor.
7. 7 Cool. Bottle. This is the one you hand to people and say "try this."

Yield: ~1.25 cups (~60 tsp) • Shelf life: 6–8 weeks refrigerated

"TUESDAYS & THURSDAYS" — Comfort Smoky Chipotle-Honey

Warm, smoky, slightly sweet. The sauce you reach for when you need comfort food.

INGREDIENTS

• 4 dried chipotle peppers (rehydrated) or 1.5 tbsp chipotle powder
• 3/4 cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp no-salt-added tomato paste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp cumin
• 3 tbsp water

INSTRUCTIONS

1. 1 Rehydrate chipotles in hot water 15 min. Drain, stem, seed.
2. 2 Combine chipotles, vinegar, tomato paste, water in saucepan.
3. 3 Simmer 10 minutes. The kitchen will smell incredible.
4. 4 Add honey, paprika, garlic, cinnamon, cumin.
5. 5 Blend smooth. The honey-chipotle combo is the entire vibe.
6. 6 The cinnamon is subtle — you won't taste it directly, but it deepens everything.
7. 7 Cool. Bottle. Perfect on chicken, sweet potatoes, roasted veggies.

Yield: ~1 cup (~48 tsp) • Shelf life: 5–6 weeks refrigerated

"THE FISTULA" — Extreme Heat, Maximum Respect

INGREDIENTS

• 2 Carolina Reapers, stemmed
• 1 ghost pepper, stemmed
• 3 habaneros, stemmed
• 1/2 cup white vinegar
• 4 cloves garlic, roasted
• 1 tbsp no-salt-added tomato paste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tsp brown sugar
• 1/4 cup water

INSTRUCTIONS

1. 1 Full safety gear. Gloves, ventilation, respect.
2. 2 Roast garlic (400°F, 30 min in foil). Rough chop all peppers.
3. 3 Combine peppers, roasted garlic, vinegar, water, tomato paste in saucepan.
4. 4 Simmer 15 minutes. Do NOT breathe the steam.
5. 5 Add black pepper, paprika, sugar.
6. 6 Blend until absolutely smooth.
7. 7 Cool. Bottle in 2oz bottles. Every drop counts.
8. 8 The three-pepper blend creates layers: habanero fruity heat, ghost pepper slow burn, Reaper face-melter.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 8+ weeks refrigerated

"CLEAN PEE" — Herb-Forward Flavor Bomb

Maximum flavor, minimal everything else. For people who want taste without any heat or renal stress. Herb-forward, almost zero capsaicin.

INGREDIENTS

• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro
• 2 tbsp fresh parsley
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 4 cloves garlic
• 1/2 cup white wine vinegar
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (just a whisper of warmth)
• 1/2 tsp honey

INSTRUCTIONS

1. 1 Wash all herbs. Pat dry.
2. 2 Combine everything in blender. Blend until smooth.
3. 3 Pour into saucepan. Simmer 5 minutes to meld and pasteurize.
4. 4 This is basically a spicy chimichurri meets hot sauce. The herbs are the star.
5. 5 Cool. Bottle. Incredible on grilled chicken, fish, pasta, rice.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 2–3 weeks refrigerated

"THE GFR OF ZERO F*CKS" — Bright Citrus Habanero-Lime-Cilantro

Named after the thing your kidneys can't do anymore — clearance. But this sauce clears your sinuses instead.

INGREDIENTS

• 3 habanero peppers, stemmed and seeded
• Juice of 3 limes
• 1/2 cup fresh cilantro
• 1/4 cup white vinegar
• 2 cloves garlic
• 1/2 tsp ground coriander
• 1/4 tsp cumin
• 1 tsp honey
• 2 tbsp water

INSTRUCTIONS

1. 1 Char habaneros in a dry skillet for 3–4 minutes. Blistered = more flavor.
2. 2 Combine everything in blender. Blend until smooth and bright green-orange.
3. 3 Pour into saucepan. Quick simmer, 3 minutes. Don't overcook — keep it fresh.
4. 4 Cool. Bottle. This sauce is sunshine in a bottle with a habanero punch.
5. 5 Perfect on fish, shrimp, tacos, ceviche-style dishes, avocado toast.

Yield: ~2/3 cup (~32 tsp) • Shelf life: 2–3 weeks refrigerated

"THE 3AM STICK" — Dark Earthy Ancho-Cocoa-Coffee

Named for the 3 AM dialysis sessions. Dark, brooding, complex. The mole-inspired hot sauce.

INGREDIENTS

• 3 dried ancho chiles, stemmed and seeded
• 1 tbsp unsweetened cocoa powder
• 1 tsp instant coffee (or 2 tbsp brewed espresso)
• 3/4 cup apple cider vinegar
• 2 cloves garlic
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• 1 tbsp brown sugar
• 1/4 cup water

INSTRUCTIONS

1. 1 Toast ancho chiles in dry skillet for 1–2 minutes per side (don't burn).
2. 2 Rehydrate in hot water for 15 minutes. Drain.
3. 3 Combine anchos, vinegar, garlic, water, coffee in saucepan. Simmer 10 min.
4. 4 Add cocoa, cinnamon, cloves, pepper, sugar.
5. 5 Blend until smooth. It should be dark, almost black-brown.
6. 6 The flavor profile: earthy ancho, bitter cocoa, roasty coffee, warm spice. Complex as hell.
7. 7 Cool. Bottle. Incredible on steak, pork, roasted vegetables, chili.

Yield: ~3/4 cup (~36 tsp) • Shelf life: 6 weeks refrigerated

BOTTLING BASICS

1. 1 Sterilize jars/bottles: Boil glass bottles for 10 minutes OR run through dishwasher on sanitize cycle. Air dry upside down on clean towel.
2. 2 Hot fill method: Pour sauce into bottles while it's still hot (at least 180°F). Cap immediately. This creates a vacuum seal as it cools.
3. 3 pH matters: Hot sauce should be below pH 3.5 for safety. Vinegar-heavy recipes naturally achieve this. Buy pH strips ($8 on Amazon) to test each batch.
4. 4 Bottle types: 5oz woozy bottles (the classic hot sauce shape) — available on Amazon, $1–2 each in bulk. Get ones with drip-proof caps.
5. 5 Vinegar = preservation: Recipes with 20%+ vinegar by volume can last 6+ months unopened. No artificial preservatives needed.

OREGON COTTAGE FOOD LAWS

LABEL REQUIREMENTS (Oregon)

• Product name (e.g., "The Kidney Puncher CKD-Friendly Hot Sauce")
• Ingredients list in descending order by weight
• "Made in a home kitchen that is not subject to state licensure or inspection" — exact wording required
• Name and address of the producer (can be PO Box)
• Net weight or volume
• Allergen declarations (if applicable)
• Date of production or "best by" date

WHAT YOU DON'T NEED (as cottage food)

• No commercial kitchen
• No food handler's license (but recommended, $10 online)
• No state inspection
• No nutrition facts panel (optional but recommended for CKD audience)

SALES LIMIT

Oregon cottage food: up to $75,000/year in direct-to-consumer sales. No wholesale or retail store sales without a food processing license.

PRICING STRATEGY

SALES PLATFORMS

RENALWISE BRAND INTEGRATION

THE PITCH

"RENALWISE Hot Sauces — Real heat, zero kidney stress. Every bottle is under 15mg sodium per teaspoon. Made by a dialysis patient, for dialysis patients."

BRAND LINEUP

• Tier 1 — Everyday: The Kidney Puncher, Tuesdays & Thursdays, Clean Pee
• Tier 2 — Specialty: The GFR of Zero F*cks, The 3AM Stick, Blood Pressure Rising
• Tier 3 — Extreme: The Fistula (limited runs, higher price point)

CONTENT PIPELINE TIE-INS

• The Renal Kitchen (IDC Studios show) — Hot sauce making episodes
• Kidney Talk — "Why sodium kills kidneys" educational episodes
• YouTube Shorts — Hot Ones-style challenge with CKD-safe sauces
• Gumroad — Recipe PDF (already in RENALWISE product line)
• ChromaticStudio — Hot sauce label designs as printable art

SUBSCRIPTION MODEL

• $15/month: 2 bottles, rotating flavors
• $25/month: 3 bottles + exclusive "sauce of the month"
• $99/year: All 6 RENALWISE sauces + quarterly limited editions

THE UNIVERSAL CKD HOT SAUCE BASE

THE METHOD (ALWAYS THE SAME)

1. Combine wet ingredients + peppers in saucepan
2. Simmer 10–15 minutes
3. Add spices and sweetener
4. Blend smooth
5. Cool, bottle, refrigerate

SCALING

• Personal batch: As written (makes 1/3 to 1 cup)
• Gift batch: Triple the recipe (makes 3–5 bottles)
• Market batch: 10x the recipe (makes ~15–20 bottles)

PEPPER SCOVILLE REFERENCE CHART