I like white rice vinegar the best. I have never boiled my sauces at any point. Some would say this not safe, but I have never had a problem. I also add salt to my mash so no need to add more to making the sauce. I made a good fatalli sauce with just mash (cut up fatallis and salt), rice vinegar and a little lime juice and garlic, put in a processer then bottled. Always washed out my jars good, but never boiled anything. LIke I say some say I am rolling the dice, but never had any spoiling problems at all, ph is always below 4.

you have some factors to consider:
1)mash quality-has this been fermenting for 5 mos, is it done fermenting, or is it already canned mash- w or w/o some vinegar?
2)any new sugars/starches (rec. chipotles & teq.) you add now may cause further fermentation/spoilage (even after water-bathing), in which case you may need to up your vinegar content to keep it acidic enough.
3)gen. ingredient ratios-what flavors do you want/not want to be dominant?

Whatever the above factors are, you should always bring your final mix up to a boil and water bath or can according to USDA guidelines for safe home canning.

Gen. speaking, any type of vinegar you want to is ok, as long as it has a 5% acidity or more. With Fatali and tequila, the subtlety and mellowness of wine or rice wine vinegars would be wasted, so reg. white. vin. from the store should be fine.

brookthecook

the mash has been fermenting for 5 months finely diced with a layer of salt.

I intend on stopping the fermentation process. I am going to use those ingredients to make a sauce which i will bottle in one of those typical hotsauce bottles and store in fridge and bottle will be used within a couple of weeks.

want sauce to be incredibly spicy and resemble day of the dead tequila pequin sauce.

i want to taste very spicy peppers with hints of lime and roasted garlic.

gonna use white rice vinegar.

i need some idea of ratios. namely how much vinegar do i use per tablespoon of finely minced/pureed mash. i will eyeball the rest.

Since this is for short-term usage, and not for long-term storage, then the new sugars/starches content won't be as much of an issue. You should still cook your sauce before bottling, just to be safe. The cooking will also stop the fermentation process in the mash.

I would mix the chile mash and pureed/mashed garlic together first (8-1 ratio, or 6-1), then add lime juice & tequila "to taste". Then add enough vinegar to keep it's ph below 4.

If the mixture is too thick for the bottle, then add a little more liquid, vin. or teq., until it's got a consistency you like.

Tequila and fatali seem to go well with many sweet flavors from maple or shag bark syrup to pear or apricot juice/nectar, all citrus, vanilla (!), etc. Try key lime juice instead of reg. for a sweeter taste.

Good luck experimenting!
b

also, keep in mind, if you are only going to store this in the fridge and not outside of it. You probably don't need to worry as much about acidity. Keeping the ph below 4 is only absolutely necessary if you plan on storing outside of a fridge environment. It is still a good idea to bring whole mix to a boil (atleast 195 degrees) for 5-10minutes before bottling.