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Hello....Following up....My sauce does not need to be cooked.  Due to the vinegar content the ph was 3.18 (held at 25C for 30 days) and 3.31 (held at 35C for 30 days).  Uncooked sauce, fresh ingredients.  Thank You all hope this helps any aspiring Hot Sauce makers.

SalsaLady,   I spoke with a Food Lab where I am supposed to send my samples as well as the state (Texas A&M).  They informed me that it might pass given the low ph of the sauce.  It may not need to be cooked. I will send and see the results. Again truly appreciate your help on this.   Will...

Sawyer, Thank You so much. Greatly appreciated.

Thank You All.

Salsalady, Thank You for taking the time in answering my question. You are correct, here in Texas the person in charge is from Texas A&M University. I have seen a couple of competitors and at least they do not have vacuum seal. Is that a way of knowing if it was heat filled? No Hurry. Again...

Hello Everybody. I am from Texas and I have a pretty simple question (Maybe) that for some reason I have yet to find. If I make an uncooked vinegar based (approx. 60%) Hot Sauce (it does have fresh peppers, garlic, etc.) NO sugar, small amount of Olive Oil and final ph is 3.0 or below, would...

Greetings from Austin, Texas. Serial entrepreneur here. Trying it out in, as we all know, a very saturated and competitive segment. But that will not stop us. ;-) Thank You in advanced for all the help I know I will find here.