Culichi sauce- anybody have a recipe?

At Mariscos Chihuahua in Tucson they have a dish of shrimp or fish in culichi sauce. It's one of those sauces you make a pig of yourself on, it's so good if you have any after you've finished your fish or camarones, you either take the sauce home for other dishes or drink the rest of it. It's mostly chiles and cream, but there's a lot more there. Does anybody have an idea how too make it savory like they serve it at Mariscos?