1 jar (7 ounces) roasted red peppers
1 tablespoon olive oil
1 cup onion, coarsely chopped
2 cloves garlic, chopped
1 tablespoon apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Heat oil in a large skillet. Add chopped peppers and sauté 3 minutes. Add onion and garlic. Continue cooking 5 minutes. Stir in remaining ingredients. Cook 2 minutes. Serve warm or refrigerate until ready to use.
Yields: 3/4 cup