The rule for chilli sauce is "The ph reading MUST be below 4 " the bacteria doesn't survive below ph4. You can use Vinegar, Acetic acid, Lime juice etc. Just check before bottling. Hot sauces such as Tobassco are mashed, this involves fermenting with salt (Just like Saurkraut) to raise the acid content naturally. I sugest going to this site for lots of good info:- http://www.fiery-foods.com/dave/hotsauce.html