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Vinegar based hot sauces, and/or hot sauces that are very high in sodium, usually yes, but not always. Particularly if the sauce includes unstrained organic bi
by Alupis 2y ago
Vinegar based hot sauces, and/or hot sauces that are very high in sodium, usually yes, but not always.
Particularly if the sauce includes unstrained organic bits such as garlic or onions, or includes oils - botulism (odorless, tasteless) can be a non-zero risk.
At some point, that crusty $5 bottle of hot sauce you found in the back of the fridge should just get tossed out instead of taking the risk.
- ghaff 2y agoI don’t even keep things like soy sauce or something like Tabasco in the fridge. Much less vinegars. I suspect a lot of people are inclined to.
- Alupis 2y agoTabasco is fine in the pantry or on the counter. Tabasco in particular isn't just vinegar-based, it's nearly entirely vinegar. Its ingredients list is vinegar, salt and crushed peppers that are then strained before bottling. It is a very inhospitable environment for botulism - or anything else. Many other types of hot sauces contain oils and/or are not strained of organic matter and/or contain blended organic matter. Such as all of your thicker or chunkier sauces for the most part[1] (which happen to be my favorites). Those should be kept in the fridge and you should discard after some time just to be on the safe side. [1] https://thepepperplant.com/shop.html https://thepepperplant.com/shop.html
- seanw444 2y agoI remember seeing a comment thread on here a few weeks ago where people were talking about making their own hot sauces, and botulism was a big concern, which was surprising to me. I figured hot sauce was so extreme that you didn't need to worry too much about the normal food-borne illnesses. Not so, I guess.