In a mortar and pestle pound the chiles, cocoa nibs and cardamom pods just enough to break them up and release their aromas. Pour them into a jar with a tight fitting lid, a canning jar is best. Pour the alcohol over the spices and seal the jar.

Leave the jar for 2 to 4 weeks shaking it once each day.

When ready to use, line a strainer with cheese cloth and place it over a bowl. Pour the mixture into the bowl through the strainer. To get every last drop of the good stuff grab the cheese cloth and squeeze all the liquid out into the bowl.