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Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?

Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.

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    Are you asking if you can add it and leave it out without risk? Or keep it in the refrigerator? – GdD Apr 6 at 20:24
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    I'm asking if i can keep it in the fridge without risk – M.S.D. Apr 6 at 20:31
  • I would probably not do it myself, as the garlic could "go bad", i.e. other bacteria could grow, even if there is no risk of botulism. – xuq01 May 12 at 17:58
  • But garlic chili paste is a staple of Cantonese cuisine, so there should be a safe way to make it. Personally I would add the garlic every time I cook something. – xuq01 May 12 at 18:00
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According to WHO "botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin)."

Paste is probably acidic enough on it's own to kill any introduced botulinum from the garlic -reasonable quantity added-

To be extra sure, I would sprinkle mince garlic with a pinch of vit C or equivalent acid (and a pinch of salt to draw out flavor) before mixing.

Heat also sterlizes: "Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink."

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