I cooked carne asade with a lot of peppers: jalapenos, seranos etc. I used the leftover vegetables that did have tiny pieces of meat in it and made a hot sauce using 50/50 the leftover veggies blended in a vitamix with half rice vinegar.
Theoretically, how long should this last in the fridge before growing anything that could potentially be no bueno, like botulin etc?
by Acceptable-Ticket242
3 Comments
Probably 2 days like anything else with meat.
That’s a hard pass for me bro.
Botulism and other toxins won’t grow in pH less than 4.6. With that 50/50 ratio I would guess you’ll be right around there, and I wouldn’t personally sweat it since you also boiled it first (and hopefully cooled it as fast as possible as well as used clean jars). I bet it’s a delicious sauce. People have pickled meat for centuries so don’t worry too much about that. To be absolutely certain now and in the future you’ll never regret having a pH meter.