Prepare the Vegetables: Remove the stems from the Mezzetta Golden Greek Peperoncini and place with other chopped veggies into a food processor. Pulse until finely chopped, about 1-2 minutes.

Cook the Mixture: Transfer to a saucepan, adding the pepperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for 3-5 minutes.

Drain Excess Liquid: Strain the mixture through a fine mesh sieve over a bowl to drain liquid. Let sit for 10 minutes.

Combine Ingredients: In a bowl, combine the cooled mixture with parsley, olive oil, salt, and pepper, stirring gently.

Store the Relish: Transfer to an airtight container and refrigerate for up to 2 weeks.