I am thinking of making some piri-piri mixture consisting of chili's, oil and alcohol (40-45% alcohol). Now I do know that when putting garlic in oil there is a risk of botulism and although I think the risk is very small, I do not want to take that risk at our restaurant. Would there be a similar risk with chili's? Botulism spores are mainly soil related and that would render the chili's pretty safe. Also, I would be using alcohol as well, the end percentage of alcohol will be around 20% Am I correct in thinking this is safe?