Yes, it is possible to make hot sauce without using vinegar, relying on chili peppers and other ingredients for flavor, preservation, and consistency. Here’s how it can be done:

1. Fermentation as a Natural Preservative
Fermentation is a traditional method to make hot sauce without vinegar.
Chili peppers are blended or mashed and left to ferment with salt in an airtight container.
Fermentation develops complex flavors and natural acidity, which helps preserve the sauce.

2. Use of Citrus Juices
Lemon, lime, or orange juice can be used as a substitute for vinegar.
These juices add acidity and brightness to the hot sauce while also acting as a mild preservative.

3. Incorporating Acidic Fruits
Ingredients like tomatoes, pineapples, or tamarind can provide natural acidity.
These fruits enhance the flavor and extend the shelf life of the hot sauce.

4. Boiling and Sterilization for Preservation
Hot sauce can be preserved by boiling it after preparation.
Sterilizing the bottles or jars and storing the sauce properly can prolong its shelf life without vinegar.

5. Addition of Salt and Oil
Salt acts as a natural preservative by inhibiting bacterial growth.
Adding a thin layer of oil on top of the sauce can protect it from oxidation and contamination.

6. Herbs and Spices for Flavor Complexity
Garlic, ginger, onion, and other spices can be added to boost flavor.
These ingredients also contribute to the preservative properties of the sauce.

7. Freezing or Refrigeration
Hot sauce can be stored in the refrigerator or freezer without vinegar to maintain freshness.
This is especially suitable for small batches that will be consumed quickly.

8. Experimentation with Consistency
Blending chili peppers with water, vegetable stock, or roasted vegetables can create a thick and flavorful sauce.
Adjust the consistency by blending longer or adding liquid gradually.

9. Trial and Error with pH Levels
While vinegar is commonly used for pH control, other acidic ingredients can achieve a similar result.
Use pH testing strips to ensure the hot sauce is acidic enough to prevent spoilage (ideally below pH 4.6).

By following these methods, you can create a flavorful hot sauce that does not rely on vinegar, while still maintaining its taste and longevity.