Sounds like those peppers are rotting in the jar. Im no pro at this but peppers sitting around at room temperature in an unsealed jar definetly sounds like rot to me.
I know for a fact that vinegar is a preservative and acidic in nature.
When i store peppers for eating later on i put em in a jar (re-used pasta sauce or pickle jar) and fill er up with vinegar and refigerate.
Not sure if what ya have is safe to eat at this point.

I know there is better ways to preserve peppers in jars but i havent tried any of the longer term jarring yet since dont have massive amounts of peppers and i eat em up pretty quick.

I would suggest submerging that mash you make in vinegar and refrigeration if and when you make this product again.

ya, a rot smell sounds suspiciously like rot, oxidation to be more precise. My understand is that you are pretty much trying to avoid oxidation when jarring/canning something for long term storage by using different preservatives: vinegar, etc.. OR.. you intentionally ferment your chiles to get something totally different.

I'm not really sure what a mash is, but i'd suggest you dig around a bit more on these forums.. there's a lot of threads about all kinds of long term storage of chiles

in terms of what you currently have in a jar.. don't eat it, the risk of getting really sick is not worth it. worst case: botulism is totally not worth the bag of habs you started with

good luck next time

The easy way to make hot sauce is to put the peppers into vinegar and grind them up. Voila instant hot sauce. no salt needed.