ROASTED RED PEPPER PIQUANT (PEA KANT) SAUCE

2 jars roasted red peppers (no sugar added) chop small
1 Tablespoon cold pressed, extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 teaspoons balsamic vinegar, or to taste
Cayenne, to taste

Chop roasted red peppers into small pieces. Place olive oil, lemon juice, balsamic vinegar and cayenne into a blender and pulse 4 times. Pour over chopped roasted red peppers and mix.