Red pepper salsa

• 1 Jalapeno ( Blackened over the stove top burner
• 1 12 oz. Jar of Roasted Red Peppers
• 3 cloves of garlic
• 1 tsp. Honey
• 1 tsp. Salt
• 1/2 Bunch of cilantro

Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro , jar of red peppers and honey pulse until you get the consistancy you wish. Yields 2 cups. Refrigerate for up to a week.