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.
**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.