Great info, a lot of valuable stuff is here
I have one question though. What about uncooked sauces? There is no info on that subject
I personally like them for their fresh taste, but are they safe to eat if vinegar was used in 1:10 ratio, with a little salt and sugar?
IE, today I made Purrira mango sauce, with 6 purrira peppers, 1/4 of a medium size mango, 1 little onion, 2 tbs of vinegar, 1 tbs lime.
Without cooking the taste is excellent. Can I just put it in a jar without cooking?