Made a sauce a few weeks back that is 25% smoked jolokias, 25% red savina, 25% chocolate hab, and 25% red hab, with fresh squeezed lemon juice. Cooked it until its pretty thick (think ketchup), and it is awesome with cheese. Made up a bunch this weekend that had a bit less of the smoked jolokias, and added a bunch of fresh chopped garlic. Made this one a little thinner, but still much thicker than most commercial sauces.
To be honest, I eat any of the sauces I make without anything else. In fact, when I was running the smoked jolokias through a food mill after cooking them in lemon juice, I had some great paste at the end on the underside of the food mill. I ate about a teaspoon of it, and it was incredible.