Tequila Hot Sauce

BOOZY 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. See the Tequila Hot Sauce recipe »Todd Coleman

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

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.
Yield: makes 1 pint

Ingredients

  • 14 tsp. whole allspice
  • 14 tsp. black peppercorns
  • 14 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)

Instructions

  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.

**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.