preservation High vinegar low pH sauce

[ShowMeDaSauce]

Pops likes hot vinegar and asked me to make a sauce with extra vinegar. So im thinking
 
70/30 Rolands White Wine Dry and Crisp (7%)/water
Some dried peppers i got going to avoid adding additional liquid. 1-2 ghosts, red bonnets, Arnaucho and whatever else is on the drying plate. Forgot atm.
Granulated garlic and onion flakes.
 
Probably much thinner than i normally make but its what he wants. Plus it should be stable without refrigeration?

 

[ShowMeDaSauce]

He LOVED it
 
All peppers were completely dried first and seeds removed before grinding
1 Ghost pepper
3 Aji Arnaucho (Milder Peruvian Habanero)
1 Red Scotch Bonnet (MOA)
1 Bell of Lebanon (Use roughly 1 heaping tbs of dried sweet red bell flakes as an alternative)
2 Tbs Korean pepper flakes (Hot variety)
1 Tbs Kirkland dehydrated onion flakes
1/2 Tsp Kirkland granulated garlic
12oz Colavita white wine vinegar

Grind everything into a fine powder. Use caution when opening the grinder. KEEP YOUR FACE AWAY FROM IT!!!

Mix the powder with the vinegar and bring to a boil for about 10-15min. Turn off the heat and pour into 2 5oz woozie bottles right away. Add the reducer if you have it and screw the cap on tight. Invert the bottle until cool enough to handle again. Wait several days to a week before sampling. No water was added.