In a small saucepan, bring the water to a gentle simmer over medium heat. This will serve as the base for your Valentina Hot Sauce.

After all the spices are mixed in, pour the distilled white vinegar into the saucepan and stir. Add the sea salt, mixing until it is fully dissolved in the liquid.

Once the water is simmering, start by adding the hot smoked paprika. Stir well to dissolve it into the water. Next, add the sugar (if using), followed by the ground cumin and chili powder. Stir after each addition to ensure the spices are evenly distributed.

Sprinkle a dash of cornstarch into the saucepan to thicken the sauce. Stir constantly to dissolve the cornstarch and allow the sauce to thicken, which should take 1-2 minutes.

Once the sauce has reached your desired thickness, remove it from the heat. Squeeze the juice from half a fresh lime into the sauce and stir well to combine, adding a citrusy balance to the spicy, tangy flavor.

Allow the sauce to cool completely before transferring it to an airtight container or bottle. Store it in the refrigerator, where the flavors will continue to meld.