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That depends. If you allow the air pressure out with out letting air in that would contain the bad organizims then it's not a problem. This can be achieved with a water-type air lock (often used in home wine making). Another way is to layer salt on top, thus keeping the nasties at bay.

Oh, and I forgot, using low acid ingredients like lemon juice and lime juice would lower the pH and allow you to use less vinegar. You could also try different vinegars, but white is used because it doesn't alter the pepper flavor. One site (pepperFool.com) suggested using Korean KimChi as...

Hello! Newbie here as well! I have enjoyed this thread as I'm doing some work on a hot pepper sauce formula myself. One of the things I have found is theat the FDA classifys Low-Acid Canned Foods (LACF) as havibg a pH of 4.6 or less. I think a pH of 3.5 to 4.0 should be optimum to be sure...