I have heard of hot sauces that aren’t cooked and I am curious as how this can be, after all if they hot bottle the product isn’t that cooking it? Are there any kind of ingredients that I can eliminate in order to be able to bottle the final product cold without cooking it? For instance if My sauce was to use nothing more than wine, vinegar, and a few dried/powdered spices – would that eliminate the nee for hot bottling? Would a sauce made of just those ingredients stay shelf stable and free from harmful bacteria for long periods of time (6 months to a year)? I appreciate any help you can give me, and thank you for your time!
Tabasco is an uncooked sauce, composed of tabasco mash, salt, and vinegar. It is not hot bottled, as I’ve been there and watched the entire process. If you start adding herbs, onions, and the like, you may have bacteria issues, depending upon the pH. You should consult with a laboratory like Analytical Food Labs before taking any sauce to market.