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2 red bell peppers
2 Tbs. Burleson's Pure Honey
2 Tbs. balsamic vinegar
Salt to taste
Roast or grill peppers until charred; place in brown paper bag or in closed container for 5 minutes. Peel peppers and discard seeds. Puree peppers with honey and vinegar, adding salt to taste. Drizzle dressing on hot or cold potato slices, green beans, or roasted chicken.
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