You need something that will keep the Ph high enough to kill the bacteria that will kill you if it is allowed to thrive. Vinegar and fermentation are the two most common ways to keep that from happening with hot sauces.
Sure, sure… but vinegar is the primary (listed first) ingredient in tobasco.
In cholula it’s 4th. Peppers are second. I like Cholula, all that vinegar in tobasco burns the crap out of my lips. A spicy dish should not be un- enjoyable