Remove stems from the Mezzetta Golden Greek Peperoncini and place in food processor. Add jalapeños, chopped bell peppers, onion, and garlic. Pulse until finely chopped.

Transfer mixture to a small saucepan. Add Peperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for 3-5 minutes until softened.

Remove from heat and drain excess liquid through a sieve. Cool at room temperature for 10 minutes.

In a mixing bowl, combine the cooled relish with parsley, olive oil, salt, and black pepper. Stir until well mixed.

Transfer to an airtight container. Refrigerate for up to 2 weeks.