Sauté pumpkin seeds & onion in 1/4 c avocado oil on medium for 5 min until fragrant and slightly browned. Then finally add the red peppers for last 5 minutes
In a high speed blender add in the cup of oil first, then the hot mixture from the saute pan. Add all remaining ingredients, cover. Start to blend slowly, turn up as you go to one minute.
Pending on your blender type you may need to go a little longer for a smooth, creamy consistency. If you are having trouble being too thick add a 1/4 of pepper liquid to help thin it out.
Store in fridge covered for up to one week. Makes 4 cups! Plenty to freeze in small batches
Store in fridge covered for up to one week.
Makes 4 cups! Plenty to freeze in small batches.
Thaw out in fridge the night before or defrost container in water bath for 15-20 minutes