During the Huy Fong sriracha shortages, I started making fermented hot sauces using blends of chilies we grow ourselves, vegetables and fruits. It turns out that we prefer them to the Huy Fong commercial variety. A useful starting point is this repo [1]. Another, with a deeper dive into pepper and fruit selection and preparation is [2].

[1]: https://github.com/aweijnitz/recipe-el_fuego_viviente

[2]: https://www.seriouseats.com/fermented-hot-sauce-how-to