If I wanted preserved hot sauce, I would buy Sri Racha from the supermart.

However, I prefer fresh chili mix. The taste and texture is totally different. And you don't have to flood it with vinegar to destroy the freshness of the taste. As long as you refrigerate (not warmer than 38F and not near the door) as well as consume within 2 weeks.

If you indeed have a garden full of chilies you needed to process - use as much vinegar as suits your taste not the preservation - I think deep freezing them in sterile containers should last them at least 3 months. I don't think you should freeze them longer than 6 months.

It should also depends on whether you cook your chili mix after blending. I prefer mine fresh and uncooked - that's why I trust the freezing to last only two months. Therefore, I have no idea how long further it would last frozen if it had been cooked first.

If you are making fresh chilly sauce, you would have a combination of ginger, spices and garlic or even celery bits or chopped up cilantro mixed in after blending. The vinegar flood would destroy that delectable fresh mix scent and taste of the hot salad dressing.

Have that fresh chili dressing mix sandwiched between two slices of bread melted with cheddar. Yummmy. Or have you tried tortilla with fresh chili sauce? Vinegar flooding will destroy all that.

What you should do is, process the chilies, ginger, garlic and spices and freeze them. And even vacuum bottle them before freezing. When you need a bottle, after defrosting, then only mix in fresh chopped {celery/cilantro+sweet peppers+onions}, which would refresh the scent and taste of a long forgotten frozen bottle of "fresh made" chili sauce/dressing.

If you don't mind oregano or sesame oil, you should mix them in before freezing. I have anecdotal feeling that oregano contributes somewhat to the preservation of the chilies. However, be warned, my experience is - ginger may acquire staleness of taste after long periods of freezing. But then, if you had flooded it with vinegar, you would not notice the difference.

I don't know why sesame oil ... let me check wikipedia: A-ha! wikipedia says

This is because it contains two naturally occurring preservatives, sesamol and sesamin.

My test of quality of fresh chili sauce is having it on poached salmon - too much vinegar, sesame or oregano and the ruined taste of the salmon would let you know. Too watery, it would mush up the salmon steak. To test the staleness, I think, but it may not work with everyone, that placing chili sauce (or any spoiled fluid) into the yolk cavity of a cooled hard-boiled egg seems to amplify any staleness of scent of the chili sauce to me. May be it's because I'm sensitive to changes in smell of egg whites.

Disclaimer is, I have never tried vacuum bottling so I do not know its effectiveness.

If I wanted preserved hot sauce, I would buy Sri Racha from the supermart.

However, I prefer fresh chili mix. The taste and texture is totally different. And you don't have to flood it with vinegar to destroy the freshness of the taste. As long as you refrigerate (not warmer than 38F and not near the door) as well as consume within 2 weeks.

If you indeed have a garden full of chilies you needed to process - use as much vinegar as suits your taste not the preservation - I think deep freezing them in sterile containers should last them at least 3 months. I don't think you should freeze them longer than 6 months.

It should also depends on whether you cook your chili mix after blending. I prefer mine fresh and uncooked - that's why I trust the freezing to last only two months. Therefore, I have no idea how long further it would last frozen if it had been cooked first.

If you are making fresh chilly sauce, you would have a combination of ginger, spices and garlic or even celery bits or chopped up cilantro mixed in after blending. The vinegar flood would destroy that delectable fresh mix scent and taste of the hot salad dressing.

Have that fresh chili dressing mix sandwiched between two slices of bread melted with cheddar. Yummmy. Or have you tried tortilla with fresh chili sauce? Vinegar flooding will destroy all that.

What you should do is, process the chilies, ginger, garlic and spices and freeze them. And even vacuum bottle them before freezing. When you need a bottle, after defrosting, then only mix in fresh chopped {celery/cilantro+sweet peppers+onions}, which would refresh the scent and taste of a forgotten frozen bottle of "fresh made" chili sauce/dressing.

If you don't mind oregano or sesame oil, you should mix them in before freezing. I have anecdotal feeling that oregano contributes somewhat to the preservation of the chilies. However, be warned, my experience is - ginger may acquire staleness of taste after long periods of freezing. But then, if you had flooded it with vinegar, you would not notice the difference.

I don't know why sesame oil ... let me check wikipedia: A-ha! wikipedia says

This is because it contains two naturally occurring preservatives, sesamol and sesamin.

My test of quality of fresh chili sauce is having it on poached salmon - too much vinegar, sesame or oregano and the ruined taste of the salmon would let you know. Too watery, it would mush up the salmon steak. To test the staleness, I think, but it may not work with everyone, that placing chili sauce (or any spoiled fluid) into the yolk cavity of a cooled hard-boiled egg seems to amplify any staleness of scent of the chili sauce to me. May be it's because I'm sensitive to changes in smell of egg whites.

Disclaimer is, I have never tried vacuum bottling so I do not know its effectiveness.