Hi everyone! So I made my latest batch of sauce. This is a Mango Habanero creation, fermented with red habanero, mango, garlic, and lime juice for ~14 days. The ferment came out fine, good smell, no mold. Blended down, added some honey, seasonings, and apple cider vinegar. Strained, brought to a boil then simmered for 15 mins. Bottled while still warm and did the "turn the bottle upside down for a minute or two" thing as well.
I don't have a PH meter, and I got down the google rabbit hole about botulism and all that. I've been making sauces for a couple of years sporatically, and never really worried about it before. Based on my steps above, and not knowing the PH level, is it better to just fridge these? Or do you think they're ok? I'd rather not fridge store but I mean, I could be wrong. Would love some advice on this. Thanks!
by KermitMacFly
