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I have falafel sauce made of:

  • dried red hot pepper
  • fresh red bell pepper
  • onion
  • garlic
  • lemon
  • salt
  • black pepper

I want to sell this product in glass bottles or plastic containers. What kind of preservative should I use?

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    How long of a shelf life are you hoping to have? Do you have a canning process to pasteurize the sauce and sterlilize the containers? – Erica Oct 15 '18 at 17:49
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    with the onion and garlic in there, you'll need to pressure can/bottle - there's no other safe way. to sell this product to people, you'll need to pressure can/bottle at a professional kitchen with the right professional equipment - there's no other safe way. – SnakeDoc Oct 19 '18 at 15:25
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As you're already using lemon (I assume the juice), and considering the tart/sour taste of citric acid would pair well with your ingredients; I would go for citric acid.

However food safety, especially when you're planning to commercially sell these products, is not something you should get direct advice from strangers on the Internet...

I wouldn't follow the guidance for the amounts and the processes mentioned here (or anywhere else). You really need professional opinion on creating shelf-stable food products. And you should be following professional food preservation techniques.

  • Talking directly to a food scientist is best before you try to market. This will cost you $$$. – Wayfaring Stranger Oct 19 '18 at 23:47

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