Finely mince the roasted red bell pepper and shallot. Keep some texture — the sauce should have visible flecks.

In a medium bowl, whisk together the mayonnaise, hot sauce, Dijon mustard, and rice vinegar until smooth and pale orange.

Add the garlic powder, smoked paprika, sweet paprika, turmeric, and salt. Whisk again until the color deepens to bright orange.

Fold in the minced red pepper, shallot, and plum jam with a spatula, keeping the pepper pieces intact.

Add ground chile de árbol or cayenne a pinch at a time until the heat is where you want it.

Cover and refrigerate at least 2 hours or overnight before serving.