½ cup roasted sunflower seeds

½ cup Simple Mills Original Organic Seed Crackers

1 large red bell pepper

2 Roma tomatoes

1 tbsp red wine vinegar

2 tbsp olive oil 

1 tsp smoked paprika 

1 Chipotle pepper, in adobo sauce

1 tsp pink Himalayan salt

PREHEAT oven to 450 degrees.

ROAST red bell pepper and tomatoes on an aluminum foil lined baking sheet for 45 minutes or until the skin is charred.

ADD sunflower seeds and Simple Mills Original Organic Seed Flour Crackers to a blender or food processor and blitz until finely ground.

TRANSFER sunflower seed and cracker mixture to a separate bowl.

PEEL the charred skin off the red bell pepper and tomatoes, then deseed the red bell pepper.

ADD roasted red pepper, roasted tomatoes, red wine vinegar, olive oil, smoked paprika, Chipotle pepper, and pink salt to the blender or food processor. 

BLITZ in quick intervals until everything is broken up, but still slightly chunky.

TRANSFER the red pepper and tomato mixture to a medium-sized bowl.

ADD the sunflower seed and cracker mixture to the bowl incrementally. Start with half the mixture and slowly add more until the desired consistency is reached. It shouldn’t be too runny or dry. It is normal if you have a little leftover. The ratio can vary on how juicy your tomatoes and red peppers are. 

TASTE and adjust seasonings to your liking by adding more salt.