Remove the stalks and seeds from the dried chillies and place in a small bowl. Cover with boiling water and leave to rehydrate for 15 minutes.
Drain the chillies and chop them finely. Place them into a small, ideally non-stick, saucepan with a pinch of chilli flakes for extra heat if desired. Add the vinegar and bring to the boil.
Finely chop the garlic and add this to the pan along with the sugar and the oregano. At this point the texture will become jammy. Continue to simmer this mixture for 10 minutes, making sure that you stir it often to prevent burning. After 10 minutes, the jam should have thickened a little.
Stir in the soy sauce and Worcestershire sauce and pour into a sterilised jar. Allow to cool and keep in the fridge for a few weeks.