I find fermenting more trouble than it's worth, even if you like the taste (which I personally don't overly do).
I make a lot of hot sauce (grow my own peppers) and usually just make a mash, boil that for a bit, and then essentially can it. If the pH is low enough and you pasteurize everything & sanitize your equipment, it's shelf stable for a long time.
I grew up on home made hot sauce and I don't think anyone ever fermented anything. I just remember ground chili peppers, salt, chop up whatever firm fruits (green mangoes, etc.) or vegetables were on hand and add enough vinegar or lime juice so it wasn't dry. Put that in a jar and there's your sauce.
I make a lot of hot sauce (grow my own peppers) and usually just make a mash, boil that for a bit, and then essentially can it. If the pH is low enough and you pasteurize everything & sanitize your equipment, it's shelf stable for a long time.