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A typical sauce that has a ph @ or below 4.0, bottled using the hot/fill/hold method, and ingrediants such as peppers, garlic, misc vegetables, fruits, vinegar... should such a sauce be refrigerated after opening?

Granted, the hot cherry isn't a volcano pepper but I brought 4 into work today to have some of the fella's give me their thoughts on heat and taste. My first tasting of a pepper from this plant had a nice little bite with the sweet pepper flavor of a red pepper. Today I cut up 1 of the 4 and...

Being a noob and nervous as hell about slipping someone a mickey (aka food poisoning) I found the following articles helpful in settling my nerves before I make my first sauces. If these have been posted before I apologize...a person can only search so many threads before their eyes bleed from...

I have 4 different varieties of pepper plants in my garden and all are producing extremely well. Looking to gain insight into saucing them up :)