Roasted Sweet Peppers and Honey Sauce

- 6 sweet peppers (red, orange, and yellow) - these are small. roasted.
- 1 clove roasted garlic
- 2 teas mustard (GP)
- 2 teas honey
- 1 teas balsamic vinegar
- s/p
- 2 tbsp chicken stock

Roasting Peppers and Garlic:
Cut the peppers in half and add them skin side up to a cookie sheet. Put a little bit of olive oil over the peppers and some s/p. Cut the top off of one whole head of garlic, and olive oil and s/p. Add to the oven for 45 min - an hour on 350-375. Then remove the skins of the peppers, and squeeze the contents of the roasted garlic (they will be soft).

The Sauce: Add the roasted peppers, brown mustard, honey, vinegar, and chicken stock, s/p to the FP, blend, and set aside. You can also add cilantro if you prefer, however I usually use this just to poach some already seasoned meats.