OoOh, just made it up as I went along to be honest but here goes for a general gist.
Baked in oven, everything chopped with a drizzle of olive oil - 3 Peppers, 2 red onion, lots of garlic, Ginger, 6 tomatoes and 2 limes, all with a covering of Salt, pepper, cumin seeds and oregano.
Then in pan I slowly simmered a sh*t load of chopped chillies (maybe 30 - 40 but this is a complete guess), mixture of scotch bonnet, Capsicum, Paper Lantern & Apache (all home grown)

When everything had softened down in the oven I added to a blender (you can remove the skins off the peppers if you want), add the chillies but leave the water in the pan, then blend but as youre blending add a cup of white wine vinegar till it thickens to a deep rich sauce, I wanted mine to be quite a runny sauce just like nandos, so then I added the chilli water until it got to the consistency I wanted. I then added more lime juice and some corriander powder to taste, but herbs and spices are a personal thing so you could use anything really. Then you have to put it in to clean jars, the best way to do it make it keep longer is to put the jars or bottles in an oven for about 15 minutes and while theyre in heat up the sauce, carefully pour in and make sure theyre as full as possible - more air equals more chance of it going off. Then leave to cool before putting in fridge - be warned the taste develops over the next couple of weeks.
Enjoy
Disclaimer - I will accept no responsibility for any damage caused to you or youre family
