I have falafel sauce made of:
- dried red hot pepper
- fresh red bell pepper
- 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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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.