Roasted red pepper salsa
1 clove garlic, minced
3 tbsp honey
1/2 red bell pepper, roasted (have to roast the whole thing and just use half in your salsa or make a double batch)
1 tbsp red wine vinegar
1/3 tsp garlic salt
2 Tbsp fresh cilantro, chopped
1 Tbsp dried onion flakes
1 tsp lime juice
salt and pepper, to taste
Roast red bell pepper over open flame until blackened all around, then put it in a bowl, cover it tightly with plastic wrap, and set aside for ten minutes.
Combine honey, ground pepper, vinegar, garlic salt, dried onions, garlic and cilantro. Mix until combined.
Wash off the roasted red bell pepper until all the black skin is off.
Chop the peppers in long strips, then mince half the pepper and chop the other half. The minced half should be nearly pureed.
Add the peppers to the salsa, then the lime juice. Mix until combined. Serve cold or room temperature.