Place the peppers, garlic and coriander in a blending cup, puree until smooth. Add the vinegar and oil, briefly puree, season with salt.
Transfer the peppers and oil to a blending cup, add the chillies and all the other ingredients up to and including the vinegar, puree, then season with salt.
Place the potatoes and salt in a pan, cover with water, bring to the boil, cook (uncovered) for approx. 35 mins. Drain the potatoes, return them to the pan, allow the water to evaporate over a very low heat. A fine salt crust will form around the potatoes and they will become wrinkly. Serve with the sauces.