Yeah, there's more fermented versions that use maybe only a bit of vinegar for preservation purposes for sure. It's really quite a lot of different kinds you can make, the one in that recipe is on the milder end of the curtido/chilero spectrum. One I learned in the Caribbean which you find more often in Panama is mostly just scotch bonnets, garlic, onions and lemon juice as a base which is insanely hot (The woman in this video is having a hard time with making it even, and it's pretty much just throwing things in a blender and letting it sit for a while so don't worry if you don't speak the language):

https://www.youtube.com/watch?v=72eSB8d1gt4

I search 'chilero fermentado' for results.