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Simple Sauce creates problems

Anyone know what makes sauces easy / easier for digestion. My simple sauce (vininer, habs, and garlic) wrecks havoc on me in a bad way (the next day). In preperation, I leave all the ingredients in a jar for a few weeks, then I blends it, then I refrigerate it.
 
Define what you mean by "wreaks havoc" on you. Is it indigestion? Or is it the typical "ring of fire" you get the next day after consuming hot sauces/peppers/extracts, etc?
 
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