I can't find a finite answer on vinegar ratio in this thread everything is vague and I really don't have a PH tester so I have to rely on cup measurements.
So This is my basic recipe and I am curious if I messed it up or will it be safe to store it:
8 Chocolate Moruga peppers
3 Cups of sliced carrots
1 Onion sliced
1/2 Cup of white alcohol vinegar (marketed for pickling) that has 9% acidity! 9%!
2-3 Cups of water so that carrots can cook properly (I can reduce later)
Currently I am still cooking it, as the carrots take a while to soften (about 2 hours). Once it cooks I will blend it. At the moment it is quite sour and very hot.