Why would it not be safe for canning? Everything is safe for canning, with enough heat and pressure. With lots of vinegar, it appears to be quite acidic, so a pressure-less boiling-water canner would be appropriate for long-term preservation. You could make it cold and save it in the fridge for a month or two with no heat.

Your image is almost unreadable. A link would be more helpful.

https://www.allrecipes.com/recipe/57326/bobs-habanero-hot-sauce-liquid-fire

I just want to be sure it is safe. Here is the link. https://www.allrecipes.com/recipe/57326/bobs-habanero-hot-sauce-liquid-fire/

so you are suspicious of an all recipes recipe? Really?

A little late to this party. Interesting comments so far. Hopefully you've found the clear and simple answer to your question by now. pH. Simply check the pH of the sauce. If it's below 4.6 you're ok, although most folks shoot for around 3.5, give or take a point or two, If it's over 4.6, reduce the pH by adding more acid, or either refrigerate or pressure can in approved containers. A good pH meter can be purchased for under $40, and is handy to have around.

I've made sauces very similar to this one and they are very good. Excellent on chicken!

Good luck with it!

Bragu- Anyone can post a recipe to AllRecipes. When it comes to a canning recipe on there a person should be suspicious.

I don't know how safe this particular recipe is for canning. Sounds like it would taste pretty good but I wouldn't risk it and would freeze it instead.

Rodney