I made a roasted habanero garlic sauce about a week ago. The habaneros, garlic, and onions were bought fresh and roasted in an oven; nothing is fermented. I used distilled white vinegar, lime juice, and orange juice to make it acidic. It's been sitting in my fridge in a sealed container and the pH is 3.5.

I finally got some bottles in so I'm ready to bottle it. I've been researching how to safely bottle it to prevent bacterial growth, and every article mentions cooking the sauce, which I actually had no idea needed to be done. Does anyone know if it would be fine to boil the sauce now, about a week later, or not? Or do I not even need to boil it if I sterilize the bottles properly? I won't be selling it or anything, just eating it myself and gifting to friends and family.