Chipotle Sauce
Fantastic on fish, tacos, shrimp!  Inspired by Chef Jeff Blank, Austin, Texas. 
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1 cup chicken stock
1 - 2 shallots, chopped
1 large chipotle pepper, chopped 
3 - 4 drops of Tabsco or other hot sauce
2 cloves garlic, minced
2 tbsp brown sugar
1/4 cup cream
handful of cilantro leaves, chopped fine
  1. In a saucepan, add all ingredients except cream and cilantro.
  2. Stirring occasionally, simmer for about 10  to 15 minutes.
  3. Pour into food processor or blender and process until just barely smooth. 
  4. Add cream, chopped cilantro, and salt to taste.
  5. Return to saucepan and reheat on low.