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.
2 ancho chillies, 1 pasilla chilli, 1 mulato chilli
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.
pinch of chilli flakes, 100 ml apple cider vinegar
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.
2 cloves garlic, 150 g soft light brown sugar, pinch of Mexican oregano
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.
1 teaspoon light soy sauce, 1 teaspoon Worcestershire sauce