How can I stabilize my hot sauces? I have started producing hot sauces, the taste and consistency is great!
They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food processor. They are not fermented. In time the water and the pulp is separating in the bottle. How can I prevent that?

If possible I'd prefer to use organic ingredients, or at least things produced from plants with relatively little processing.
These products are called thickeners.

Gum Arabic is often used for this as well as karageenan, xanthan gum, sometimes corn starch or potato starch.

You have to experiment with the different thickeners so you get the consistency you want.