I don’t waste time with fancy tricks. First, cut the water out – simmer the sauce until it’s thick, or add a little cornstarch slurry to help it set. Pack it into a tight‑sealed container, leave a little headspace, and pop it straight into the freezer. When you thaw it, stir in a splash of fresh lemon juice or a pinch of fresh herbs – that’s what keeps the zing alive. If you’re making bulk batches, keep a separate “spice kit” with fresh garlic, pepper, or hot sauce to add at the last minute. And remember, the earlier you freeze, the better the flavor stays sharp.