With 100% vinegar nothing can go bad. . You do not need to pressure can or refrigerate either. That is my understanding
I have pickled hot peppers in straight vinegar, that are more than 3 years old. Of course they will get soft as they age. When I open one, make hot sauce with it. I may try eating some too.
I made another can just couple of weeks ago. I actually ferment them. Meaning, I let the lid to be loose for a while as the vinegar level goes down, add more. Do this until stablized. Then tighten it up. And barely loosen the lead up now and then, just to make sure.
I am sure other will chime in here.
No bacteria would dare to stay alive in there. haha

the only problem is vinegar will degrade the capsaicin, so the longer you leave them in there, the milder they will be.

I "cold can" most of my peppers each year. I use 3:1 vinegar/water ratio and then add a few extra spices. Then I seal them up in the canning jars. I have kept them in the fridge this way for many months and they come out great. I have even started freezing them after canning them this year as they will last basically forever this way. They do get a little softer after freezing but not bad. As for losing the heat? I suppose they do a bit. But most people would think that is just fine if you are looking to do this with Habaneros. I mostly use Hot Hungarian Wax which are much milder than Habs.
Bruce