Please be careful! This advice is incomplete!
While it is true that botulism-causing bacteria can't live in the acid-heavy environment of a vinegar-based hot sauce, the threshold for what counts as 'acid-heavy' is specific, and you need to test it to be sure.
The pH level needs to be LOWER than 4.6. Any higher than that, and it will not be acidic enough to kill botulism-causing bacteria.
Obtain a pH tester like this one: https://www.amazon.ca/HDE-Hydroponic-Aquarium-Digital-Tester/dp/B009K6OF5G
That way you aren't guessing, but making certain your product is safe.
NEVER try to 'eyeball it' or 'guesstimate' when it comes to food safety.