That’s mainly cuz they go through bottles very quickly! We have so many sauces at my house, it takes a year+ to go through some of the most spicy bois. Definitely need to fridge ’em. There’s only one kind that can stay out cuz i slam through tons of it every time we pizza. Some mango habanero sauce with a… Yorker cap? Whatever you call the twisty pointy cap.
Tell it to all South of border restaurants. Hot sauce on table, all day, every day.
‘They specify’ doesn’t mean it ever happened before refrigeration.
Pickles, too, were made because there was no refrigeration (not how most are made now, but originally).
That’s mainly cuz they go through bottles very quickly! We have so many sauces at my house, it takes a year+ to go through some of the most spicy bois. Definitely need to fridge ’em. There’s only one kind that can stay out cuz i slam through tons of it every time we pizza. Some mango habanero sauce with a… Yorker cap? Whatever you call the twisty pointy cap.