Bring the orange juice to a boil in a large heavy nonreactive stockpot or a Dutch oven over high heat, and boil until reduced to about 1/4 cup and thick.
Reduce the heat to medium-high. Add the sugar, vinegar, soy sauce, and puréed chiles. Boil, stirring often, until the sugar has dissolved and the sauce has reduced to 4 cups and coats the back of a spoon, 20 to 30 minutes.
This keeps for three to four days in the refrigerator.
Yield: 4 cups