Ok I am going to modify this question to just one. I don't know any other way to ask this and not sound stupid I want to know if my current batch (or recipe) makes a sauce acidic enough to not need refrigerated. For todays batch I do not have a PH tester handy. If I test one bottle of todays sauce by letting it sit on the counter for an extended period of time (a few weeks), Is mold all I have to worry about looking for or are there hidden things that could still be in it that you can't see (besides mold and fungus)?
My recipe today was a bottle of seasoned Rice vinegar, 2 small onions (caramelized with 1 tbsp olive oil), fresh peppers of various varieties (ghost, habanero, chilis), salt to taste, and a pinch of lemon juice. Seems pretty basic and I would think pretty acidic.
My recipe today was a bottle of seasoned Rice vinegar, 2 small onions (caramelized with 1 tbsp olive oil), fresh peppers of various varieties (ghost, habanero, chilis), salt to taste, and a pinch of lemon juice. Seems pretty basic and I would think pretty acidic.