Food safety doesn't work that way. It is impossible to predict the safety of a finished product from the ingredients. There are a few exceptions when the ratio of preservatives is known, but they are basically a variation of a known recipe, and then it doesn't matter much what the last ingredient is. For example, if you make a jam with 1:1 sugar/fruit ratio and without pectin addition, it's known that it will be shelf stable, no matter which fruit you choose. For a random hot sauce, it does not work at all.
Whatever recipe you develop, the final product has to be tested whether it's shelf stable. If you have solid knowledge in food technology, you can do some good guesses at what to try and what not to try. This is however impossible to learn by asking one question online. You could
- just try recipes at random and have them tested
- learn about food technology yourself (note that it's a standard B. Sc. university major, not something you can pick up from a random tutorial). This will lead to fewer bad guesses before you make a recipe which passes the test
- hire a food technologist to do the development for you
In all three cases, it will be expensive. The testing process itself is likely to be legally regulated. As you are having other legal concerns, it is probably best to consult a source on legal advice, they will probably be able to tell you what are the requirements to get your sauce tested, beside telling you whether you're allowed to sell it at all.