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