Mango Habanero Sauce

Sweet, spicy, fruity mango sauce.  Good on wings and you can probably come up with a few other things; I've used a similar sauce on salmon and it was quite good.  The base recipe called for mango nectar and added sugar, but the closest I could find around here was a mango drink with a fair amount of sugar, so adjust based on what you can find.  You might also want to play around with the acid level by adding white vinegar or subtracting hot sauce.

4 C mango nectar (a blue can in the Hispanic section of the grocery).
1/2 C hot sauce, I like Frank's Red Hot
1/3 C butter
3 habaneros, or to taste
salt to taste if necessary
1 t liquid lecithin

Mix the mango drink with the habaneros (finely minced), and simmer to reduce.  Add the hot sauce and simmer a little more, then add the butter and lecithin.  Check the taste, the consistency, etc.

Dandan Sauce

A variation on the sauce for dandan mian, which just takes a little tweaking to produce a rich, spicy, tahini and soy sauce.

1 t freshly roasted and ground Sichuan pepper
4 T chile oil (preferably homemade, with chile flakes for more heat)
scant 6 T tahini or Chinese sesame paste
4 T soy sauce + to taste
4 T dark soy sauce
salt to taste

4 T ya cai
6-10 dried chiles 
4 T vegetable oil

Mix everything except the ya cai, dried chiles, and vegetable oil together in a bowl and stir well.  In a sauce pan or wok heat the oil and the dried chiles over high heat until the chiles blacken and the oil is smoking; toss in the ya cai and stir for a few seconds before killing the heat and adding the mixed sauce ingredients.  You'll want to taste it, and it may need some more salt and either some soy or water to thin out the sauce a little.

Honey Chipotle Sauce

This is a really basic sauce, but has just the right blend of heat, sweetness, and acid.

1/2 C vegetable oil
11 oz can of chipotles
1/2 C cider vinegar
6-8 cloves garlic
salt to taste
3 t cumin
1/4 C honey

Toss it all in the food processor and blend until smooth.  Adjust the seasoning if necessary.