5 small dried red chilies
425g canned chopped tomatoes
4 tablespoons oil
1 onion (optional)
4 tablespoons boiling water
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
11⁄2 tablespoons wine vinegar
1 teaspoon sugar

Place the chilies and boiling water in a blender or food processor. Drain the tomatoes, keeping the juice, and add them to the blender. Blend until smooth. Heat the oil in a frying pan and sauté the onion until soft. Stir in the in the blended tomato mixture, the juice, the paste, cumin, coriander, vinegar, and sugar. Cover and simmer for 10 minutes.