Awesome, your sauce is working. I usually go minimum of 45 days and max of 90 but CM has some that are, I think he'll have to confirm, a year or more old. How long to let them ferment is solely up to you and you'll be ok if you made them into a sauce now. Check your ph when you open your sauce and again after the sauce is done and has cooled to 60 degrees F.
Cheers,
RM
Should he be concerned about the lack of airlock activity? Isn't CO2 a bacterial metabolic byproduct that we should expect to see assuming that all is going well? I ask because I'm in a similar spot with my first ferment. Mine is almost 2 weeks old, looks fine, smells fine but has exhibited zero airlock activity. Unfortunately I've yet to acquire a pH tester so I can't check to see whether the pH is dropping as it should.