Making a sweet chilli sauce how many chillies would you use?

I make a semi sweet/hot red pepper jelly to serve with cold meats and cheese, I use sweet red peppers, either bells or shepherds, I throw in one hot red pepper a small red jalapeno or a Thai bird chili with the seeds out, if not I use chili flakes, I add a bit of paprika, as they tend when cooked to go orange when pureed, even reserve some of the tomato paste for after your puree the mix, strain if you want a smoother sauce and it gets rid of any seeds left behind, I use pectin like when making jams, if the sauce you making is a condiment add a bit of starch if it needs it.

Start with 3-4 chilies and taste it. If you want it stronger you can always add more.