A couple years ago, I made some fermented sauce from my Tepins. They are certainly hot, but probably not as hot as yours. No one steals more than one pepper though.
I fermented only half the batch. Both were good.
The sauce has mellowed in heat and gained in flavor over the years since I made it.
It is important to keep the peppers below the surface of the brine because mold can grow on the surface.
For this, I used a French press. I think I fermented at room temp a couple months if I recall.
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