Tequila Hot Sauce (1 week in advance)

By stancec44

Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches.

Ingredients

• 1 1⁄4 1⁄4 tsp. whole allspice
• 1 1⁄4 1⁄4 tsp. whole allspice
• 1 1⁄4 1⁄4 tsp. whole allspice
• 1 1⁄4 1⁄4 tsp. black peppercorns
• 1 1⁄4 1⁄4 tsp. black peppercorns
• 1 1⁄4 1⁄4 tsp. black peppercorns
• 1 1⁄4 1⁄4 tsp. cumin seeds
• 1 1⁄4 1⁄4 tsp. cumin seeds
• 1 1⁄4 1⁄4 tsp. cumin seeds
• 1 1 1 pint tequila blanco
• 1 1 1 pint tequila blanco
• 1 1 1 pint tequila blanco
• 3-5 3-5 3-5 fresh or dried red Thai chiles, smashed with side of a knife**
• 3-5 3-5 3-5 fresh or dried red Thai chiles, smashed with side of a knife**
• 3-5 3-5 3-5 fresh or dried red Thai chiles, smashed with side of a knife**
• 1 1 1 smoked black cardamom pod (optional)
• 1 1 1 smoked black cardamom pod (optional)
• 1 1 1 smoked black cardamom pod (optional)

Preparation

Step 1

Heat allspice, peppercorns, and cumin in an 8″ skillet over medium heat and cook, swirling skillet, until toasted and fragrant, about 3 minutes. Remove pan from heat; set aside. Take a swig of tequila, or pour off an inch of the spirit to make room for the other ingredients; add toasted spices, chiles, and optional black cardamom to bottle. Add pour spout or screw top to bottle; let hot sauce sit for 1 week before using.