Bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes.
Put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, 200ml/7fl oz boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste.
Drain the chipotle chillies, add them to the food processor, then blend again.
Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat.