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It's not unusual to find hot sauces with veggie bases, like habanero sauce with a carrot base, or harissa. But ease is the name of the game here. Granted, you do have to roast peppers (but no peeling!), but that's absolutely it. So grab your spice rack, a lemon, and fresh pepper, and get to know a slightly fresher hot sauce you'll find yourself whipping up on a regular basis.

Naturally, it's fabulous on avocado toast, scrambles or hashes, and makes totally nice hummus sandwiches.

For a low-effort hot meal you can even serve to pals, roast a pan of cauliflower and potatoes with some kidney beans underneath with salt, pepper, and garlic. You can roast the peppers at the same time. Blend up your sauce, mix it with a little plain nondairy yogurt (Forager brand is excellent for this) and go to town.

Roasted Red Pepper Hot Sauce (From the Pantry)

Print the recipe

2 fresh red peppers, trimmed, seeded, and halved

1/4 cup olive oil

2 TBSP fresh lemon juice

1 TBSP smoked paprika

1 tsp fine sea or kosher salt

1/2 tsp ground cayenne

1/2 tsp garlic powder

1/4 tsp freshly cracked black pepper

1/4 tsp lemon zest

Heat oven to 425. Roast pepper on the middle rack (but placed directly under the heat source to the left or right, not in the middle), cut side-down until tender and dark, 35-40 minutes.

Add all other ingredients to a food processor. Carefully add roasted peppers and blend until thoroughly combined and just a little chunky. Sauce will keep, refrigerated in an airtight container, for about a week.