First, give the blackberries a good wash and cut off any stems.

Seed and chop the habanero peppers, ensuring to handle them with care to avoid skin irritation.

Peel and chop the onion, and mince the garlic cloves.

In a saucepan over medium heat, combine the blackberries, habanero peppers, onion, garlic, apple cider vinegar, honey, salt, and black pepper.

Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally. The blackberries should soften, and the mixture will thicken slightly.

Once the mixture has cooked down, remove it from the heat and let it cool slightly.

Transfer the mixture to a food processor or blender with care, and process until smooth. You can pulse the ingredients until you have the right consistency if you want a chunkier sauce.

For a smoother sauce, you can strain the mixture through a fine-mesh sieve to remove any seeds or pulp.

Use the back of a spoon to press the sauce through the sieve, extracting as much liquid as possible.