Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe ». Todd Coleman

My homemade hot sauce is something I first made years ago for dressing fish, but now I use it on everything from tacos to grilled peaches. I buy a half pint—or sometimes a pint—of the best tequila that the liquor store sells and pour myself a shot or two. That leaves enough room to stuff the bottle with red-hot bird peppers, peppercorns, and just a few pods of cracked smoked black cardamom. I put the top back on, shake it, and let it sit for at least a week before I use it. The longer it sits, the more delicious it gets. —Elizabeth Karmel, Hill Country Barbecue, New York City

See the recipe for Tequila Hot Sauce »