Hi Chris - we'd need to see the full exact recipe to know if it is even safe for canning or not. I seriously doubt it because of the oil. In this case you are rightly concerned about botulism. Salsa and sauces with low-acid ingredients can be quite risky and have several safety restrictions such as no oils and an acidic pH of 4.6 maximum. And if it cannot be jarred and canned, then freezing is the only other option for preservation.

Freezing is also the safest option if you plan to use this as a gift. Generally low-acid foods aren't recommended for gift giving because of the risks associated with them when an unapproved, untested recipe is used or they aren't processed correctly. So if you choose to gift this be sure to include a tag calling for fridge storage only.

Dave

Hi Dave,

Thank you very much for getting back to me!

First, per my usual MO, I didn't follow a recipe closely, I just ad-libbed. The result is tasty, but too spicy! Thus the chance in title. And I added a lot more tomatoes once I realized how hot it is to try to dilute it (with little effect). So, yeah, a recipe... sauteed garlic, onions, peppers and tomatoes in the oil, added lemon juice and vinegar, brought to a boil, let simmer for a couple hours. Added salt/pepper.

Having said that, is there a way to easily test the ph?

Finally, is there something I can add (like a preservative) that will prevent botulism from happening?

FINALLY, how long do I have before I should be worried about botulism? I cooked this Wednesday night. Yesterday I put it in the fridge (in one big container) while I figure out what to do. Is there a window of opportunity I should be concerned about? Am I flirting with disaster?

Thanks again!

I would freeze it, myself. It will probably taste fine. You shouldn't take any chances with gifts, however slim the risks may be.

With no measured recipe it isn't worth the risk IMO. It is the specific, measured ratio of acid (lemon juice and vinegar) to the rest of the ingredients that makes it safe, that prevents any c. botulinum spores from reproducing and producing toxins. if that ratio is insufficient then toxins can develop within as little as 24 hours. And they have no odor, no visual signs.

If the mix is more than 24 hours old all you can do it boil it for 10 mins to kill the toxins and immediately freeze it. And without knowing the ratio of acid to low-acid I can't even say how long it would remain safe if refrigerated, sorry.

Can you test the pH? With a pH meter you can get a 'ballpark' reading. But pH doesn't remain stable, it rises with time and if exposed to air it rises even faster.

Hate to say this but based on the info given this wouldn't meet the minimal guidelines for a safe gift. Consuming it is your risk to take of course but gifting it to others really isn't recommended.

For future reference there are several tested and approved canning recipes available for Green Tomato Salsa and similar sauces. None of them allow for oil and most all call for at least 1 cup of bottled lemon or lime juice or 2 cups of 5% vinegar.

Dave