Many of us here ferment various foods but most of us work with tested and approved recipes. Without seeing the specific recipe I'd have to agree that temps that high and when kept at room temperature for that long I'd be a bit leery of it too.

NCHFP fermentation temps are:

70ú to 75úF while fermenting. At temperatures between 70ú and 75úF, full fermentation takes about 3 to 4 weeks; at 60ú to 65úF, fermentation may take 5 to 6 weeks. At temperatures lower than 60úF, food may not ferment. Above 75úF, food may become soft.

Assuming you use the correct salt ratio and keep it well skimmed then the safety might not be an issue but the flavor and over-all quality very well could be.

No basement or crawl space that would be cooler? A lower level dark cabinet or closet that might be cooler? Otherwise I think I'd wait for the weather to break before beginning the ferment.

Dave

Thanks, Dave! I've started just a small batch, and you can bet that I'm keeping an eye on it. No cool place in this house (it was 93 in the kitchen a couple of weeks ago), although I was thinking of commandeering my daughter's mini-fridge and keeping it just at a cool temp. Other than that, I might just have to freeze my peppers until I can take care of them next month.