HELP!!!!

[SOB]

HI All: I just finished creating a new hot sauce with tabasco peppers, vinegar, garlic & chipotle peppers (2) I boiled the mixture to soften, then I ground up the peppers. I added the mash back to the vinegar and re heated it. My question is :Should I bottle it now, or put it in a mason jar and let it mellow before I bottle. ANd I I do that, do I refrigerate the mason jar, or just put it at room temp someplace dark and for how long? THANKS for any help you can give!!

SOB

 

[The Hot Pepper]

 

[Edgie]

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[SOB]

Thanks guys! Any thoughts on my post?

 

[The Hot Pepper]

Keep in fridge unless you hot bottle properly in sterilized jars with correct pH.

 

[RocketMan]

It sounds like your asking if you should bottle now or set up for it to ferment (mellow). You already have some vinegar in there and have pretty much processed it to bottle. So, I'm not really too sure how much good you'll get from fermenting. It might be worth a try but your risking loosing the whole batch if you do. If you want to do it read the Fermenting 101 thread and you can PM me or Chili Monsta if you have any questions. Good luck!

Cheers,
RM