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.