The weekend before Thanksgiving usually is my holiday gift-making weekend. Most years, my mother and I make wild persimmon fruitcakes, which we wrap in bourbon-soaked cheesecloth. They are so delicious.
But this year, I’ve decided to start a spicy new tradition. I am going to make bottles of my favorite boozy hot sauce. Everyone loves hot sauce and this one is simple, beautiful and intensely delicious. It relies on alcohol, whole chilies and spices, and that’s it. The alcohol is what carries the heat. You could use vinegar, but I prefer the hard stuff. The alcohol lends a softer flavor to the finished sauce and becomes more balanced as it ages.
Most any distilled spirit will work so long as it isn’t fortified with a lot of sugar (don’t use any liqueurs). I like to use clear liquors (such as vodka, gin, white rum, tequila or even moonshine) because it lets you see the chilies and spices in the bottle.
The basic recipe is incredibly versatile and it’s easy to put your own spin on it. The recipe I make most often calls for silver tequila, whole peppercorns and whole dried chilies. One of my favorite holiday variations offers a Caribbean touch by using rum, allspice, cinnamon and chilies. I also like to make a more neutral version with vodka, dried habaneros, orange peel and whole star anise.