Just for what it's worth, for all the talk about botulism in all these stories, the US had just nineteen cases of confirmed food-borne botulism in 2019 (the last year I can see data for); about half were commercial, and 4 were an outbreak linked to "home-prepared fermented beluga flipper".

I don't think fermented hot sauce is taking anybody out. At least, not that way.

(I'm fascinated by this because it's an article of faith that you can't store garlic confit or garlic oil in the fridge, but it's very difficult to find a case of anyone contracting botulism from cooked garlic, and when I get taken out by a case of garlic botulism, you all have my permission to write your dunks directly onto my gravestone).