I made a batch of this
sauce yesterday. It turned out great, but made a lot! The recipe has directions for canning, presumably to make it shelf stable. I planned to package it in small jars to give to friends, hoping that between the chilies and the vinegar it would have a ~6 month refrigerated shelf life without having to process/can it, but the tomatoes and carrots and such are making me wonder how well it would keep. Should I process it just to be safe? I've already refrigerated the whole batch, so is it okay to boil it a second time before canning?