So I'm attempting to make Hot Sauce It's currently

Wouldn't you normally ferment the chilli's, then blend them for sauce?

>>9392392
breaks down the celluose of the various veg compnents to release more of their flavorful oils and juices into the sauce

>>9392398
If it's more flavorful, I can boil them with an onion in there and then blend the hell out of it.
Thanks, anon.

Boiling sanitizes the salsa. Acidic environments encourage botulism growth, and you don't want to catch that, buddy.

>>9392426
>Acidic environments encourage botulism growth
except the opposite is true. Botulism growth occurs in conditions of low oxygen, low acidity and low salinity.

if you are fermenting properly you'll have an environment with enough sodium and acid to kill any botch spores that may be present.

As for adding vinegar and boiling that depends on how you want to store it and if you want to keep a living culture in the sauce. Add some vinegar and boil it if you want to store it warm but you can blend to a fine liquid then store it in the fridge to slow the fermentation to a crawl

Also in OPs pic, is that your current ferment? Is there an opening for your container to breath any?

>>9392426
>Acidic environments encourage botulism growth,

You have that backwards, idiot.

>>9392398
This.

It also kills the bacteria which do the fermentation. That stops any potential further fermentation from occurring which would make your bottle explode.

>>9392392

Try adding limes instead of vinegar. You'll have a nice surprise.

Maybe a dash of mustard before the final blend and reduction.

>>9392905
Calm down kid