Roasted Red Pepper and Olive Salsa

• 1/2 cup red or white pearl onions, blanched and peeled
• 1 tablespoon unsalted butter
• 1 jarred roasted red pepper, finely chopped
• 1/2 cup pitted kalamata olives, thinly sliced
• 1/2 cup pitted green Cerignola olives, thinly sliced lengthwise
• 1 garlic clove, minced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3 dried red chiles, crumbled
• 1/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

1. Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat.
2. Cover; cook until onions cook through, about 6 minutes.
3. Cool.
4. Quarter onions.
5. Combine with remaining ingredients in a bowl.
6. Refrigerate in an airtight container up to 3 days.
7. Serve cold or at room temperature.

red, unsalted butter, red pepper, olives, cerignola olives, garlic, parsley, red chiles, extravirgin olive oil, sherry vinegar, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-and-olive-salsa-393430 (may not work)