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["NOTE OF CAUTION: This sauce, while cooking, will ""bubble and burp"".", "Do not cover completely, but a spatter screen or a lid partially closed is a good idea.", "Whenever cooking anything that has this much sugar in it BE CAREFUL!", "Sweat all ingredients in step 1 IN A NON -ALUMINUM POT until clear, do not brown.Use more garlic if you like or roast the garlic and onions first.", "Add remaining ingredients and simmer on low until it is as thick as you like it.", "This could take any where form 1 to 2 hours.", "Do not skim.", "When using stir first to incorporate butter back into the sauce.", "That's where a lot of the flavor is.", "NOTE: Sri Racha Chili Sauce is a thick Thai style chili sauce available in most markets around the world now.", "If you can not find it use Tabasco BUT DO NOT USE AS MUCH.", "TABASCO IS A LOT MORE SOUR than Sri Racha Sauce is.", "If you like it spicy-hot just add jalapenos or chilis while it is cooking but keep in mind that it cooks and reduces for quite a while and it will get very spicy if you use a lot of peppers.", "After cooking let cool and store in any non-reactive container (no aluminium).", "Keep it refrigerated and it will last ""forever"".", "Only take out what you need and return the rest to the frig."]
