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