In your oven, place the rack in the upper 1/3 of the oven. On a pan, place your two red bell peppers on their side and place in the oven. Put them under a low broil and keep an eye on them. Once they start roasting and the skin turns black, rotate them until they are fully roasted on each side.

During this, start putting together the remaining ingredients into a blender. Blend everything until smooth but still with a mild chunky texture. When the peppers are done roasting, remove them from the oven, let them cool to the touch and remove the seeds, stem and peel off the blackened skin. Place the pepper flesh into the blender and blend until desired consistency. I like it to be a little chunky! Taste and see if you need to add a bit more sea salt or lemon! If your peanut butter isn’t salted, more salt will be necessary!

Serve right away or store in the fridge for 7-10 days.