In a food processor, pulse the parsley, coriander, garlic and whole, fresh chilis into a paste.
In a small saucepan, over low heat, combine herb paste with passata and water.
Heat through on low for about 10 minutes - this "burns off" the raw garlic taste and helps the flavours meld.
Turn heat to medium and bubble the sauce for approximately 5 minutes to thicken.
Add red wine vinegar and olive oil.
Let cool and then store in sterilised jars (I use leftover jam jars or mason jars).
Freeze extra and thaw completely before use.