Put the
chilies in a saucepan with 100ml water, cover and bring to the boil.
Cook until the chilies are tender, then add the salt, sugar and vinegar.
Blend the chili mixture to a paste in a blender or food processor, or
push through a sieve. Store in the fridge for up to 1 month or freeze in
small portions. You can use this chili sauce as an ingredient or as a
dipping sauce.