Making a fermented pepper mash

Giving it a trial run before my ghost and scorpion peppers arrive.

Ingredients:
37 ish habaneros
2 bell peppers
3-4 medium chucks of pine apple
Half a white onion
2-3 garlic cloves
2.5% salt

Letting it ferment till I don’t see activity. Not sure what I will do with the mash yet. Was going to add vinegar and make it a sauce but I’m Thinking I will probably use it as is if it turns out tasty. I can also add some chili extract if it is not spicy enough.