Combine the sauce in a pan, and bring it to a simmer over medium heat. Keep at a low simmer for at least 10 minutes, stirring frequently enough that it doesn't stick to the bottom.
It can be used immediately, or it can be cooled and stored in the fridge for use later.
This is good anywhere from no chillies through really hot and spicy, so add whatever amount of jalapenos, serranos, thai, or other chillies to taste.
Original recipe called for Worchestershire sauce, I switched to fish sauce since I generally have that on hand.
The original recipe was for slow-cooked ginger beef from The Cast Iron Skillet Cookbook - Recipes for the Best Pan in Your Kitchen, by Sharon Kramis and Julie Kramis Hearne. I've altered it to suit my taste and cooking style.