I was psyched to open the all-chef edition of Saveur Magazine (Jan/Feb 2011) and spot, in big-ass, all capital letters: “BOOZY HOT SAUCE,” with the accompanying photo at right.
This item, #25 on the “Saveur 100” list, was contributed by Elizabeth Karmel of Hill Country Barbecue here in NY. She describes this as “homemade hot sauce,” but if you ask me, this is infused tequila. Karmel says:
“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.”
The full recipe is posted here, on Saveur’s website. I say bravo for toasting the spices (note: the recipe says cumin and allspice berries, rather than cardamom pods) before adding them to the tequila, and again — bravo for enjoying a shot of the hooch straight up. But in my opinion, a weeklong steep might be a bit much, even with dried chile peppers.