I literally Google Image surf and choose one that looks good and contains peppers that are the same/ similar/ compatible with the pepper(s) I plan on using. Then I use it as a guide so my ingredient portions would be reasonably correct. I also tend to stay reasonably faithful to the spices used, since that's where a lot of the characteristic flavour besides the pepper itself comes from. I don't follow the recipes entirely faithfully since I use ingredients from my garden and from the neighbourhood, and a lot of time they are quite atypical. Like the Damson I used - those are like little black plums. But literally any fruit even remotely like them will work. And I love using Perilla when mint is called for because it imparts a bright red that helps the sauce look "dangerous." Ironic that the hottest looking colour comes from the coolest tasting ingredient. Of course I use other mints as well. Like peppers, there is so much variation to be had.

For example, I didn't have enough wine vinegar for my most recent dipper that I mentioned, so I mixed what I had with a little cooking rice wine and about 1/8 cup of sherry, and then added less salt than was originally called for since cooking wine tends to already be salty. And it came out quite yummy.