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This hot sauce gets its heat from hot paprika and cayenne pepper rather than chile peppers. To make it, throw boiled carrots, roasted red peppers, lemon juice, red wine vinegar, smoked and hot paprika, and cayenne into a blender. Serve this tangy, smoky sauce over grilled steak or stir it into hummus for an easy dip.
Game plan: The hot sauce is ready to be served after 1 day, but the flavors will continue to meld for 2 to 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.
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