- 18 canned marinated jalapeño chili peppers
- 3 tablespoons chopped onion
- 6 tablespoons fresh parsley leaves, preferably ltalian flat-leaf
- 1/3 cup olive oil
- Wearing rubber gloves to protect your hands, cut the stems off the jalapeños.
- In a food processor or using a chef’s knife, chop the chili peppers, onion, and parsley into medium-size pieces. Transfer to a bowl. Stir in the oil. Use right away or cover and refrigerate for up to several weeks.