1-2teaspoonsground cumin, start with 1 if you aren't a huge fan
1 teaspoon smoked paprika
1/2teaspoonfine sea salt
5or more pickled jalapeno slices from a jar, add as much as you like, to taste
I use this scale.
If you don't have a high-powered blender, I suggest boiling the sunflower seeds for 10 minutes first to really soften then and make blending easier. I recommend a food processor to make the queso over a standard blender, because unless you have a Vitamix (or similar), regular blenders don't get things as smooth as a food processor will, with small amounts of liquid.
Add all of the ingredients (except the jalapenos), starting with the liquids first, to a high-powered blender like a Vitamix. Blend starting on low and increasing to high. You will need to start several times in the beginning to scrape down the sides and stir from the bottom, as it is thick. Keep blending repeatedly and then once it's smooth, let it run a minute or two to get it very creamy.
Add the jalapenos and briefly blend once more.
I found these measurements to taste perfect, based on the heat level of my salsa, etc. But if you want it more spicy or more tangy, add more jalapeno slices and some of the jalapeno brine if you like. See the post for ways to serve this queso!
This queso will last 4-5 days in the fridge. To reheat, heat on very low over the stove, stirring constantly, just until warm. I wouldn't recommend the microwave as it can get too thick.