Ingredients
Dried peri peri chillies (20 for hot, 12 for medium and 6 mild) 
4 cloves of garlic 
2 onions, roughly chopped 
1 red chilli
2 tbsps smoked sweet paprika 
2 tbsps paprika 
1 tsp all spice 
2 tsps oregano 
400g tin of tomatoes, chopped or pulped
24 peppadew peppers 
2 lemons, juice and zest 
2 tbsps brown vinegar 
4 tbsps sugar 
1 tsp ground black pepper 
1 tsp salt 
100ml olive oil plus 1 tbsp

Devices 
TM5, TM6  

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

Put the onions, garlic and chilli into the bowl put on the lid and chop 7 seconds speed 7. Scrape down and blitz again for 5 more seconds.

Add the dried chillies and the water to the bowl along with both all other ingredients apart from the olive oil.  Put the lid back on and set for 10 minutes, temperature 100 on speed stirring with the simmering basket in place of the the measuring cup.

Then remove the simmering basket and put in the measuring cup and put on for 30 seconds, increasing to speed 9 as the time ticks down.  Remove the lid and scrape down the sides.

Check the seasoning, it will taste fairly sharp but that is ok.   Add the oil and put the lid back on and set for 15 seconds, gradually increasing to speed 9.  The oil will thicken the mixture by emulsifying it.  

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