Tequila Hot Sauce

See the Tequila Hot Sauce recipe »
Ingredients:

• 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)

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.

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