I think most fermentation stops (slows?) long before 100 weeks. When I leave something that long, it's just because I don't get around to using it. It tastes very much like something that ferments just four months, but is typically mushier. But I have jars of different ferments on my shelves. I could blend up some four-week-old green tomatoes with six-month-old jalapenos and three-year-old Hungarian wax peppers to make a condiment. So I'm not sure what you're looking for when you ask what it's like.
It's a combination of the flavors of the peppers and whatever else I combine them with, as modified by the lactic brine they've been in. The texture varies quite a bit. I started going long in an attempt to soften chile seeds enough that they could be included without making a yucky, gravelly texture. I haven't ever succeeded at that though, so now I remove seeds (when I don't forget).