My first fermentation

Got some Korean hot peppers and some habaneros. Fermented 3 weeks with 1 medium carrot, 1 orange bell, 3” ginger and 1/2 of a white onion. 3% salt brine. Blended with 1 cup fresh pineapple, 1 cup white vinegar and 1 cup fermenting brine. Strained in a colander then cheese cloth. Added some of the pulp for body. 1/8 tsp xanthan gum and brought to low heat on stove. This sauce is HOT! Will probably need to cut it with something to reduce heat. Very pleased with taste and color. Suggestions welcome.