I have been making my own hot sauce for almost a decade and have chosen to skip fermentation, taqueria-style. I tend to make a blender-full at a time, use drie

I have been making my own hot sauce for almost a decade and have chosen to skip fermentation, taqueria-style. I tend to make a blender-full at a time, use dried chiles, use a small amount of salt and vinegar and refrigerate what I make in a few dishwasher cleaned mason jars. We use it quickly enough that I have never noticed any unwanted mold or growth. I have commonly noticed such growth from opened store-bought salsa which is undoubtedly less acidic (and spicy).