How To Make a “Fiery Hot Spot” (with a Hot Sauce)

I used to have to go through several hot spots for everything.

Now I just need a hot sauce.

I can’t wait to make the sauce for my “fiery hot spot.”

Here’s how.


Hot sauce recipe: 1 ounce ground cumin seeds, ½ ounce ground coriander seeds, 2 teaspoons ground cayenne pepper, ½ teaspoon ground turmeric, ½ teaspoons ground cardamom, ½ tablespoon ground ginger, ½ tsp ground cinnamon, ½ cup water2.

To make the spice mix, in a small bowl, mix all ingredients together.

In a large bowl, add the water.

Mix well.


Heat a small saucepan over medium heat.

Add the water, stir and cook for one minute.

Then turn the heat to low and simmer for 5 minutes.

When the sauce is simmering, remove from the heat.

(Tip: Remove from the stove if you’re trying to keep the sauce warm.)4.

After about 5 minutes, add a spoonful of the sauce to a bowl.

Add a pinch of salt and a pinch or two of black pepper to taste.

Add 1 tablespoon of the remaining cumin and cayanne pepper seeds to the bowl.

Mix the mixture thoroughly.

Then, add 1 tablespoon more of the cumin, coriand pepper, ginger, cinnamon, cardamoms, and water.

(For the spicy flavor, add about a teaspoon of salt to the mixture.)5.

Add one teaspoon of the hot sauce to each of your bowls and sprinkle with a pinch each of ground turpeen, ground corona, and cardamol.

(It may take some time for your chili to fully cook.)

(Note: Some people think that adding turmeric to a chili sauce is a must because of its spicy, fiery flavor.)6.

Add another teaspoon of hot sauce into each bowl and stir.

Add about 1 teaspoon more of cumin mixture to the chili mixture and stir well.

(If you have a blender, use the blender to blend it.)7.

Add more chili sauce, one cup at a time, and cook until the mixture is thick and bubbly.

Serve immediately.8.

Serve with steamed rice, rice pilaf, or a salad.