Lesbig,

I like your idea of adding some lime and garlic - some of my favorite hot sauces are SE Asian sauces, based on lime. Unfortunately, I don't think it will be very noticable with the tequila and vinegar in there, as the vinegar will definitely overpower it, and probably the tequila, as well. Also, lime juice is one of those things that is best superfresh, and doesn't keep or can well, IMO. I see things next to recipes saying good for 2 weeks, and things like that, but when I make a nuoc cham I make sure I use it in 3 days, and I freeze extra lime juice immediately, if not used.

Maybe if trying to get a lime flavor in there you could try a small amount of zest? Different flavor, but it would be noticable over the stronger ones. You'd have to experiment with it, to see how it preserves, as well as how much to use, as I haven't done it...just an idea.

Dave

the thing is , alot of popular delicious belizean hotsauces have lime in them, and they sit on the shelf, and are consistently delicious.

Sontava!, Marie Sharps, Melinda's, etc.

The lime in there does not go bad.

So why would the lime in mine go bad?

I sterilize the jars in a water bath for 20 minutes and keep them tightly sealed.

Plus with the vinegar and tequila im sure that helps preserve it.

ttt for a response

ttt for a response

by any chance is there any other active forums for hot sauce / pepper mash enthusiasts? this place is dead.

People in this forum may have more experience with growing the peppers than making sauces and canning. Have you checked the harvest forum?

I have made canned salsa and pepper jelly, but have no experince with the mash. In the jelly I substituted some of the vinegar with lime juice, which is also acidic, so adding lime should not make your sauce to go bad.
You should still process the sauce in boiling water after adding the lime and specially the garlic, to kill any mold or bacteria in the fresh produce.

I do also use sodium benzoate as preservative when canning. I have not found it in stores in US, so I bring mine from Europe, where it is sold to home canners under brand name Atamon.

i dont use preservatives or any chemicals...

would you say the 20minute hot water boiling bath would be good enough to sterilize?

I do some canning, use the Ball "blue" book, they have all kinds of great recipes. The vinegar and salt are your main preservatives though lime and tekilla helps. I've done recipes w/lime and garlic that turned out fine w/20min boil. Also did a "jerked" pepper jelly (sauce) with lime and pineapple, chili sauce w/garlic, sweet/hot pepper relish. If you are going to store the jars, acidity is key (and 20 min boil) or else use pressure cooker. One of the best parts about growing tons of peppers, all the uses.
cheers,
-Ethan

legsbig wrote: "i dont use preservatives or any chemicals..."

But you use sodium chloride? Vinegar contains of acetic acid, tartaric acid and citric acid. Tequila has ethanol and the hot peppers contain capsaicin (methyl vanillyl nonenamide).

So your sauce will be full of all sorts of chemicals, even if you do not think them as such. And some of them work as preservatives.

Sodium benzoate is found naturally in cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples, so I do not think it as being a really bad chemical to use as instructed in the product label. It is also included in many of the pectin products for making jellies and ready made pickling mixes.

Get your acidity to 4% and learn to pressure can, I'd add all the ingredients and run it through a blender and bring to a simmering boil. put it in the sterilized jars and then in a water bath canner or better a pressure canned for at least 30 minutes at ten to 15 pounds. goto a canning website for better directions.

You can also add pineapple, peaches, oranges, lemons, limes and even fruit cocktail to your sauces to vary the taste.