Pepperoncini Relish

1 cup Mezzetta Golden Greek Peperoncini, stems removed

1/3 cup Mezzetta Sliced Tamed Jalapeno Peppers

1/2 red bell pepper, seeded and roughly chopped

1/2 yellow bell pepper, seeded and roughly chopped

1/4 white onion, roughly chopped

3 cloves garlic, halved

2 Tbsp Mezzetta Golden Greek Peperoncini juice

1/2 tsp fresh lemon juice

1/4 tsp red pepper flakes

1/4 cup freshly chopped parsley

2 tsp olive oil

1/4 tsp salt

1/4 tsp black pepper

Add pepperoncini, jalapenos, bell peppers, onion, and garlic to the food processor. Pulse until everything is finely chopped.

Dump out the mixture into a saucepan and stir in pepperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for about 3 to 5 minutes, until the vegetables, are slightly softened.

Drain out any excess liquid with a fine-mesh

sieve. Let cool completely and place in a medium bowl. Stir in remaining ingredients and serve.

To store, place in an airtight container (I like to use a mason jar!) and store in the refrigerator for 1 to 2 weeks.

This relish goes well on everything from brats to burgers and more!

From: https://www.cakenknife.com/pepperoncini-relish/#mv-creation-916-jtr