With those ingredients, it would not be safe to waterbath can - nowhere near acidic enough (if it was fermented for long enough, different story).

Even for pressure canning, you'd need to use a tested recipe, not your own:

https://ask.extension.org/questions/116179#.VE2IR_nF-_c

With garlic and peppers in there, botulism is a risk.

We would need to see the entire recipe to be sure but I would agree that with the info given so far it vary likely cannot be safely canned without sufficient added acids to reduce the pH to a safe level. Freeze it.

And, when it comes to gift giving, safe, tested and approved recipes only rather than personal potentially unsafe recipes are recommended. We can all set our own acceptable level of risk but we shouldn't unknowingly pass that risk on to others. :)

Dave

Zizania,
Well darn! Thank you! I guess I will just have to give it fresh.they will have to use it up right away, but at least no one will get sick.

Maybe one of these?

Here is a link that might be useful: NMSU chile recipes for BWB