How to safely store hot sauce

Proper storage of hot sauce preserves the flavour, vibrance and risk of food-borne illnesses. The vinegar or acidity in a sauce is typically within a range generally prohibitive of bacterial growth, however by eliminating oxygen as well, the sauces typically remain stable for years. As such, sealed hot sauce bottles are generally shelf stable at room temperature as the ph should be in a safe range and there is no chance of introducing oxygen to the sauce which is often where contamination starts. 

Once opened, risk of contamination increases due to the introduction of oxygen, and it is generally advised to store your hot sauces in the fridge. This is particularly important for raw-fermented sauces ie fermented sauces that have not been pasteurized. The cold temps of the fridge prohibits bacterial development in hot sauce, and in the case of raw-fermented sauces also maintains viability of probiotic cultures while limiting potential for over-fermentation. If left at room temperature, raw fermented sauces could continue to ferment once oxygen is introduced, and create pressure within the bottle from gasses produced during the process...tick tick boom!

Fury Hot Sauce recommends refrigerating all hot sauces after opening. While not totally necessary in many cases, it's the best way to preserve the flavour, colour vibrance and limit risk of food-borne illnesses.