What would be the mistake? If you added enough vinegar to it, it would be too acid for botulim to be likely at all. Did you pressure can them? That's even safer, but as long as you boiled for long enough and acidified it with vinegar or lemon juice, and they all have a good seal, it should be fine.

If you're still worried, repack the sauce in gladware or something and freeze it.

I'm extra careful about this, too. I preserve shellfish I collect myself, and pickle eggs, and can low-acid veggies... safely.

Vincent

If you used all vinegar and no water added you will probably be ok.

NEVER USE OIL IT IS EXTREMELY DANGEROUS. OIL does NOT PRESERVE. LOW LOW ACID PRESERVES. VINEGAR PRESERVES. VINEGAR IS LOW LOW ACID.

If you want to try different things the safe way is to preserve peppers and vinegar. Then at the time you want to eat it you can add garlic, carrots, oil, onions etc. If you add anything keep in the refrigerator and use within a week or so. Not good for long term storage.

I checked out this recipe today and thought I'd give it a try: http://kittensinthekitchen.blogspot.com/2008/05/scotch-bonnet-hot-hot-hot-sauce.html
Talk about HOT! I did add some oil, Dangould, so after reading your post, I won't try to keep if for long.

But goodness, that recipe is hot!

Meg :)

First time posting.

I'm thinking about making a similar hot sauce but wanted to add my own take to it, as follows:

I'm really not good at identifying peppers, outside of the standard habs, jala, serranos.

So i was thinking about using some habs and jalas chopped and put in the blender.

In a seprate sauce pan add, distilled clear vinegar, garlic,salt,onions and carrots and cook until all are tender.

I then add the peppers and a dash of sugar.

I'm curious if this is a good method ? or if there are any other ingredients i can throw in ?

Then

I used to make quite a bit of hot sauce and for a while was even involved in a small hot sauce "start up" company. As others have noted, the key is to use vinegar and then some type of sterilization system. Any good canning recipes will cover the basics of how to do this.

But what I learned, and admittedly it may just be me, was that the simpler the better. I used to always want to "add" things to make it better. These days I just want good, RIPE peppers, salt, and vinegar.

my 2 cents

How long should you process the hot sauce for? That is what I'm finding conflicting replys on.... I just hot water bathed mine for 5 minutes. The only thing I added to my sauce was a carrot (for color), hot peppers, garlic, and enough vinegar to make it "soupy".

Hi Brian,

Here's a link to the tested, safe way to make & bottle Hot Sauce. It by no means is the ONLY way, but it is a SAFE & TESTED way.

You can also pop over to the Harvest Forum. Lots of knowledgeable folks over there re: saving, preserving & storing.

Good Luck & happy canning

Here is a link that might be useful: NCHFP