Pepperoncini Relish
Ready in 10 minutes, this relish goes well on everything from brats to burgers and more!
Print
Pin
ingredients
- 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
instructions
- Add peperoncini, jalapenos, bell peppers, onion, and garlic to the food processor. Pulse until everything is finely chopped.
- Dump out mixture into a saucepan and stir in peperoncini 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.