VARIATION: For Not-So-Awesomesauce (meaning not spicy), leave out the chipotle and cayenne. A number of ice cream flavors work well with the Salty Pimp. Try chocolate, coconut, or coffee too.

Squirt (or spoon and swirl) one-quarter of the dulce de leche into the bottom of your ice cream bowl. Add 1 scoop of ice cream. Add half of the remaining dulce de leche and half of the Not-So-Awesomesauce, squirting or drizzling them over the ice cream. Sprinkle half of the nuts and a little sea salt over that. Add the second scoop of ice cream, then add the remaining dulce de leche, sauce and nuts, repeating the previous step. Finish with another sprinkle of sea salt and whipped cream, if using, squirting it around the sundae like the tiara on a children’s pageant winner.

For the Not-So-Awesomesauce:

Combine the sugar, milk, cinnamon sticks and butter in a large saucepan and whisk vigorously over medium heat for 5-6 minutes, or until completely smooth. There should be no grittiness – all the sugar should be dissolved. Add the cocoa powder, salt, chili powder, cayenne, chocolate and vanilla, and stir until the chocolate is completely melted and incorporated; be sure to scrape the sides and bottom of the saucepan to avoid burning the chocolate. The sauce will be silky and have a nice sheen when ready. Remove the cinnamon sticks.

Taste before using and adjust the spices if necessary. Let cool somewhat before spooning over ice cream.

Store refrigerated in an airtight container for up to 2 weeks. The leftover Awesomesauce is great reheated, for a sauce, and also good cold as a rich, spicy spread.