A staple in my house are several different types of dried chilis. They can be purchased from any grocery store these days. They come in all different levels of heat. Here is a little recipe for a chili sauce that is dynamite on tacos. 
Start by boiling a bunch of dried chilis for about 15 minutes. I used a few ancho chilis and few hotter ones as well. For a milder sauce, just use ancho chilis. Strain the water and remove the stems. Place the chilis into a food processor along with a dollop of mayaonnaise, another dollop of plain yogurt, and salt to taste. Spin that around and you have an excellent chili sauce.
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