Serious Eats - seriouseats.com

I actually tried 2 of them out.. the cilantro and jalapeño ones. They're not really sweet so it's not as weird as it sounds. It's more akin to a soup or cream. Chili can indeed work nicely with a cream, ever tried poblano cream soup? They had some recipes listed in the back, dips and soups I think.

The milks themselves were OK, what I found objectionable was the radioactive green color of the jalapeño one, it seemed chernobylesque !

On a brighter note, I tried out those Doña Chonita sauces and those were -quite- tasty... And fortunately no fluorescent colors to be found
http://www.mymexicanpantry.com/salsas-para-cocinar-cooking-sauces.html
The Guajillo salsa was absolutely perfect for enchiladas.