I agree with 1 and 2. Love aioli!
I’ve always found myself disappointed in canned enchilada sauces, and I always seem to have spare peppers and tomatillos, especially this time of year. , So, I take 1 tomato, 1 medium onion, 2-3 roasted tomatillos ( got some big uns this year), 1-2 jalapenos or habaneros (I prefer habaneros, but love jales, too), 1 soaked guajillo and 1 soaked ancho, with 4 cloves of garlic and a handful of cilantro. Blender, salt to taste, lime squeezed while blending.
I keep it in squeeze bottles. I don’t just use for enchiladas. I’ll coat tortillas with them before a quick fry, pour on tacos, chilaquiles, whatever. Hell, my wife loves it on hot dogs.
I love the tradish horseradish/Worcestershire/ketchup cocktail sauce, but I love more the Mexican version:
