Ingredients
Dried peri peri chillies (10 for hot, 6 for medium and 3 mild) 
4 cloves of garlic, chopped 
1 large or 2 small onions, chopped 
1 tbsp smoked sweet paprika 
1 tbsp paprika 
½ tsp all spice 
1 tsp oregano 
200g tinned, chopped or pulped tomatoes 
12 peppadew peppers 
2 lemons, juice and zest 
½ tbsp brown vinegar 
2 tbsp sugar 
½ tsp ground black pepper 
½ tsp salt 
100ml olive oil plus 1 tbsp

Method
Cover your chillies with boiling water and leave for at least 20 minutes. 

Put a tbsp of oil into a pan and cook the onion on a medium heat for 5 minutes until soft and translucent.  Add the garlic and cook for a minute and then add the spices, season and cook for a further minute. 

You now need to blend this, you can either do this by using a food processor or a stick blender. 

Put the onion mixture, the chillies and all the other ingredients apart from the olive oil into the processor, and blend until fairly smooth.  It does not need to be super smooth but must be free of large lumps. 

Put the mix back in the pan and cook for 10-15 minutes.  You want to cook out the raw taste and thicken it slightly, start on a medium high heat and cook until bubbling then reduce to a low-ish heat. 

At the end of the cooking time check the seasoning, it will taste fairly sharp but that is ok.   

Put the mixture back into the blender and blend again for a few minutes.  You need to take care when blending as the mixture is hot. You now need to slowly the add the oil while blending, this will thicken the mixture by emulsifying it.  

You can now use this to cover chicken, beef, fish, tofu or meat substitutes.