Tequila Hot Sauce
Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches.
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Credit: Michael Kraus
1/4 tsp. whole allspice
1/4 tsp. black peppercorns
1/4 tsp. cumin seeds
1 pint tequila blanco
3—5 fresh or dried red Thai chiles, smashed with side of a knife
1 smoked black cardamom pod (optional)
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.
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.
**Correction: August 22, 2011 An earlier version of this recipe did not include smoked black cardamom, as mentioned in Elizabeth Karmel's related article. 1 smoked black cardamom pod (optional) has been added to the ingredients list.
The magazine add called for crushed Black Cardomon Pods and the recipe above omits them..any reason? I put them in.
Any other recipes other than fish and peaches?