So ever since I saw Chef Bayless make his Mojo de Ajo I have been making my version of this. Its almost a garlic confit where you cook chopped garlic & salt under oil @ 325 cook for 45 mins, add lime juice and cook until done. I have made different varieties with red pepper flakes and other items. I know he used the lime juice to help boost the acidity so botulism does not grow and also we keep it in the fridge. I wanted to confirm that when I use something like a garlic infused vinegar or something like that will have the same effect and cause an environment that is harder for botulism to grow. I don't keep this mixture for long but I do make a decent size batch which lasts a month or so.