Don't underestimate making a fresh rather than fermented sauce. Years ago at work I made a green chili sauce, basically just blended some peppers, vinegar, salt, and spices. I think it was 4-6 anaheims, a couple jalapinos, and garlic. Pretty simple and quite delicious.

I'll also second the article's recommendation for Ring of Fire, the Habanero variety (they have a lot of varieties).