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First attempt, airlocked jar, I did submerge the mash with a weights but seems I didn't do it well, there were np particles that high but now this is the case. 10 days into fermentation, I never opened it. is that yeast, mold? Can I just scoop it out and go for another 2 weeks or 3? or just...

I Love hot chili, always do my mix at home, it lasts for a week or so, a mix of green chili, habanero, 1 or 2 Carolina Reapers, salt, vinegar, unpeeled lemon, and lime, then mash. I have it with pasta, rice, anything, even burgers. Now found the love of fermenting, I'm here to gain experience...