The bacteria (but not the spores) are killed by boiling. I probably have conflated mould and botulism in the line you quoted. But I did also say: "If your sauc

The bacteria (but not the spores) are killed by boiling. I probably have conflated mould and botulism in the line you quoted. But I did also say: "If your sauce has a sufficiently high salt and/or acid level it shouldn’t grow anything nasty." I probably should have said. "If you are careless, you could end up with botulism, one of the deadliest toxin known to man! But if your sauce has a sufficiently high salt and/or acid level it shouldn’t grow anything nasty. ... To avoid mould and other issues make sure the fermentation vessel is airtight and everything is clean." Anyway, I'm not trying to tell anyone the detailed process of how to make hot sauce here. Just encouraging them to find out more from someone who is more expert.