Smokey Insanely Hot Hot Sauce

This is a very vague recipe, because I was pretty much just throwing things in the pot and tasting as I went.  Ultimately, depending on how thick and how hot you like it you should have about a quart to a quart and a half of something that ranges from "pretty damned hot" to "hell fire in a bowl".  The ingredient amounts are totally up to you, but I strongly recommend you don't leave out any of the types of chiles because each one brings a unique flavor to the party.  For the smoked serranos I make my own, but you could instead use more chipotles and up the ghost peppers for added kick.

1/4 C ground dried red serranos
1/4 C ground smoked and dried red serranos
1 large ancho, seeded and ground
1 large guajillo, seeded and ground
2 dried chipotles, ground
2-3 T ground chile de arbol
3-4 dried and ground ghost peppers (or to taste, these are brutal peppers)
1 red onion, finely chopped
3+4 cloves garlic, chopped and divided
6 cloves roasted garlic, chopped
White vinegar to taste
Salt and pepper to taste
A little oil to saute

Saute the onion and 3 cloves of garlic.  Add all of the chiles with enough water to barely cover (you may need to add more as the chiles hydrate and the water simmers off).  Simmer for several hours; you may want to do this with a window open as the results can get kind of burny.  Add the roasted garlic in the last 30 minutes of cooking.  Add in the remaining 4 cloves of garlic along with vinegar to taste, simmering briefly, then adjust seasoning as needed.  The result should be hot, salty, and tart from the vinegar, but the ancho and guajillo should add some sweet and fruity notes much like good BBQ sauce.

Burmese Chile-Garlic Sauce

A sweet and tart sauce with lots of heat and a punch of garlic and vinegar.  This sauce would be good on an old shoe, but it's excellent on eggs or used to kick up a curry.  This recipe is wonderfully spicy, but you could probably substitute a milder red chile

A hefty cup of tightly packed dried red Thai chiles, ends removed (de-seeded for a smoother milder sauce)
3/4 C water
5-6 T garlic cloves, peeled but whole
1/4 C fish sauce
1/4 C sugar
3/4 C rice vinegar

Bring the water to a simmer and add the chiles.  Simmer for several minutes, adding the garlic right at the end.  Combine all the rest of the ingredients in a blender or food processor until well combined.  Allow to combine for a day or so before using.