Start by removing the stems from the Mezzetta Golden Greek Peperoncini and placing them into a food processor along with the sliced jalapeños, roughly chopped red and yellow bell peppers, roughly chopped white onion, and halved garlic. Pulse the mixture until finely chopped.

Transfer the finely chopped mixture into a small saucepan and add the Mezzetta Golden Greek Peperoncini juice, fresh lemon juice, and red pepper flakes. Cook over medium heat for 3-5 minutes, stirring occasionally, until the vegetables soften.

Once cooked, remove the saucepan from the heat and pour the mixture through a fine mesh sieve to drain excess liquid. Allow the mixture to cool completely at room temperature for about 10 minutes.

In a mixing bowl, combine the cooled relish with freshly chopped parsley, olive oil, and a sprinkle of salt and black pepper. Stir everything together gently.

Transfer the Pepperoncini Relish into an airtight container, seal tightly, and refrigerate for up to 2 weeks.