In a large stainless steel saucepan, combine all of your ingredients EXCEPT the arrowroot and the cold water. Save those for the end.
Bring everything to a boil, but don't over stir. You don't want to create a lot of bubbles. Reduce the heat and let this boil gently for 3 minutes.
The color will warm to a soft orange color as this cooks. You can also add more chili flakes if you want a deeper spice. If you are adding fresh chilis, increase the cooking time to 6 minutes.
Mix together your arrowroot and cold water, stir until dissolved. This makes sure it doesn't clump up when you add it to the hot sauce.
After fully mixed, add it to your mixture and bring back to a soft boil for 1-2 minutes. This will lightly thicken your sauce.
Remove from heat and allow to fully cool. This is a sticky sauce, so give it some time to cool. If you are canning this sauce, leave it hot and pour it directly into your prepared canning jars and process. We love the Ball 8oz Glass Regular Mouth Mason Jar because the size is perfect for sauces. If you can them, unopened this should last about a year. After you open them, use within 1-2 weeks.