"It turns out that vinegar-based hot sauces, or those with higher acidity, won't spoil quickly if you store them at room temperature, away from the sun. The acidity in the hot sauce serves to prohibit mold and bacterial growth. With that said, my one-year-old bottle of sriracha looked darker, thanks to oxidation over time, and while it wasn't spoiled, it did taste a little less fresh."
"When you grab hot sauce from a grocery store or supermarket, make a mental note of where it's stored. Is it on a shelf at room temperature, or did you find it in a refrigerated section? Most likely, you will find vinegar-based hot sauces, like Tabasco, Cholula, and Sriracha, stored at room temperature. Be sure to also check the label on the hot sauce. It should have instructions on how to store that bottle, jar, or tub after opening."
"With all that said, certain hot sauces should be refrigerated at all times. If the hot sauce is made with fruit, has high water content, and lacks vinegar or other acidity to stabilize it, it's best to always keep it in the refrigerator. This is especially true for any hot sauce you make at home because you probably didn't add any preservatives to it."
Vinegar-based hot sauces with higher acidity inhibit mold and bacterial growth and can remain safe at room temperature when stored away from sunlight. Oxidation over time can darken color and reduce freshness without causing spoilage. Retail placement and product labels indicate recommended storage; many vinegar-based sauces are shelved at room temperature, while fermented pastes like gochujang should be refrigerated after opening. Hot sauces made with fruit or high water content and homemade sauces lacking preservatives should always be refrigerated. When in doubt, refrigerate opened hot sauce to maximize shelf life and maintain flavor.
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