Just sea salt, distilled water, and patience. No vinegar needed. The fermentation process will provide the tang. You will want to get a lid for fermentation. I like the kind that fit on Bell jars. Kraut source makes a good one. Fill the jar up to about where it curves in with peppers, and some garlic and onions won't hurt ya for extra flavor. Everything can be rough chop, but pack it tight. I use a wooden spoon to really pack it in there. Make sure you leave the top 2-3 inches empty. Then mix 2 cups distilled water with a tbls of sea salt. Add the water to the jar until the water completely covers the peppers. You want a surface of water, no peppers or anything. The kraut source lids hold the food down, otherwise you'll need a weight. Any food on the surface will grow mold during fermentation.
Ok. So liquid covers the peppers, food is weighted down, you've left a gap of about 1-2" in the jar. Put on your fermentation lid and put the jar somewhere fairly dark. Leave it alone. If you're using a lid that requires water, check it every few days and keep it full. If it gets moldy, you can open it and skim the mold off. It won't hurt you. Don't be scared of it. 30 days is your minimum. After that, changes are minimal, but the peppers get mushier, and will liquify better. 60 days is great. 90 is pretty similar. Fermentation will dull the heat. I made a jar of 60 day habanero that was fairly mild. Seriously, it is always milder than you'd expect. Anyways, when you can't wait anymore, blend the jar contents, then push the blended mixture through a flour sieve or a food mill and pitch the solids. Really easy!
Edit- sorry, forgot about the smokey part. Maybe cold smoke some of the peppers? That should do it..