Sweet chili sauce. I found this by following someone's links on here. I take a small can of chipotle and run through the blender.
Ingredients
2 large red jalapeno peppers, chopped
3 cloves garlic, peeled
1/4 cup vinegar
1/2 cup sugar
2 tsp salt
1 Tbsp cornstarch
2 Tbsp water
Directions
1. Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until
smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and
simmer for about 3 minutes or until the mixture slightly thickens.
2. In a small bowl, combine the cornstarch and 2 Tbsp water until smooth. Add to the pepper mixture
and simmer for another few minutes or until the mixture is thickened slightly. It’s still going to be a
little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have
them sink to the bottom.
3. Let cool completely then store in the refrigerator.

Perhaps the most powerful bottled ohmigod we've got is Endorphin Rush. It eclipses Dave's various Death sauces. Endorphin Rush can bring veteran Mexican chileheads to tears; says on the label use it two or three drops at a time and they mean it. Aha ha ah hoo...