I would not substitute anything in this recipe. I did,and it was mediocre. Mistake on my part.
I used pickled Sichuan peppers, and Sichuan chili oil. Expensive olive oil.
I had some deep fried wontons I was dipping into the vinegar, chili, tomato, honey mix, while the garlic was poaching in the oil. That was excellent. The play off those 4 flavors was really excellent. Exciting even.
When I added the oil, and blended, the whole thing flattened out and tasted like tomatoes in olive oil, with garlic chips. Not bad, but not giving me the response equal to the other reviews.
I am going to let it sit over night and see what happens. And then play with the honey and chilies again tomorrow if nothing has changed.
So this is not a review of dhorst's recipe. I did not follow it. And now I have a 60$,3 kilo tub of pickled Sichuan chilies to find a use for.
Just recommending, no substitutions.