The peppers were pickled and then I chopped them up and added them. The pickling is really why they add flavor.
I regularly pickle my own peppers (and make my own fermented hot sauce), so I imagine that made a difference in terms of botulism. Still, good to know and thanks for the info.
@WoahWoah Not to be the obnoxious didact in the room but I do feel compelled to point out that vegetables/herbs soaked in oil at room temp are generally not a good idea unless you like botulism poisoning: https://extension.oregonstate.edu/food/preservation/herbs-vegetables-oil-sp-50-701
Just for anyone who’s not aware! Honestly, immediately shitting yourself was not even close to the worst possible outcome lol.
The peppers were pickled and then I chopped them up and added them. The pickling is really why they add flavor.
I regularly pickle my own peppers (and make my own fermented hot sauce), so I imagine that made a difference in terms of botulism. Still, good to know and thanks for the info.