First of all I commend you for experimenting and would love to hear more about your results.

I am actually doing the same thing right now with Habaneros that I had dried and then rehydrated in vinegar and added salt. I used vinegar because I was nervous about low acidity.

I am going to try and use mine as a base for hot sauce. I haven't seen much activity in terms of fermentation. I don't know if the vinegar has an impact on the fermentation.

Keep us posted.

for mash i just food process them a good deal, pour in a one pint jar almost full, then cover top with nice layer kosher salt covered all the way, twist jar shut, put in dark place, forget about it.

i got some comin up aged 1 month on october 4th. will let you know how it goes.

I have noticed that all three have built up pressure, maybe a little more in the one with yeast but not a lot. Plus the yeast one smells a little "yeasty", others more a little nicer smell. Does the pressure mean that it is fermenting?

yep, normal...and good if there were no pressure i would be worried...lol

ATT: Legsbig werent you just asking about making mash in the yeast fermenting post?