Working on my first batch of sauces

I used Fresno, and habanero trim, as well as garlic and a bit of shallot. I let the mash ferment for 3 days, currently 1 week in on my 2 week fermentation, with 3 different vinegars. Waikiki Sneaky is pineapple shrub, Stay Golden, is golden balsamic, and Fresno Summer is Rice Vin. My first time attempting making my own hot sauce, any advice is more than welcome! Kinda just going off of my culinary knowledge, and piercing the steps together. Not expecting anything amazing since it’s my first batch, but looking forward to adjusting, and modifying technique, as well as ingredients.