Here is a nice, hot sauce - good poured over eggs and toast for breakfast, also good for poaching shrimp and eating with rice.
Diablo Sauce
2 small roma tomatoes
2 chipolte chiles, soaked in water to soften
8 cloves roasted garlic
1 dried mild red chile, ground up (new mexican, or guajillo or ancho)
1 tsp worcestershire sauce
2 bay leaves
1/2 tsp salt
1/2 tsp dried mexican oregano
2 cups chicken stock or seafood stock
oil
Heat broiler, broil tomatoes, turning occasionally until soft and the skins split and turn dark
throw all ingredients except bay leaves and oil in a blender and blend. warm up a large skillet
on high heat with oil covering bottom, pour blended mix into skillet with the bay leaves, let it come to a boil, then reduce heat to medium-low and cook until reduced by half.
This sauce freezes and reheats well. My favorite dish to use it for is to get out a slice of cornbread, cook two eggs sunny side up, put the eggs on the cornbread and pour an amount of diablo sauce overtop.
