Thawed roasted hatch chili hot sauce.

[hooked on smoke]

Greetings,
So I have made a few batches of fermented ghost,habenero and jalapeño hot sauces. Although I'm still figuring this whole process out, they turned out fairly well.
I had some frozen roasted hatch chili's in the freezer and figured I'd try fermenting some for hot sauce. I used a 3.5% saline solution and may have not left enough room. One of the quart jars released enough of the solution that the top was not covered and it began to mold. CRAP.
The second jar is still completely covered but doesn't appear to be reacting the same as with previous batches. Not as much bubbling and nearly non of the nice fermenting smell. And, quite a bit of the liquid filled the thing a ma jigger vent things. Sorry don't recall what there're caled.
I'm asking for any and all support and advice on what I can do to get this tocalled. Obviously for the next time i try the hatch chili's. I didn't get a pick of the moldy jar but attached a couple shots of the remaining jar. Hopefully I can salvage it.
Thank you very much in advance. I appreciate everyone's help.

 

[SmokinEdge]

Cooked vegetables will not ferment. In the cooking or roasting process you kill the enzymes that promote fermentation. You could mix it with fermented juice or fermenting vegetables and possibly get some flavor added.