South American Jalapeno-Parsley Salsa

• 18 canned marinated jalapeno chili peppers
• 3 tablespoons chopped onion
• 6 tablespoons fresh parsley leaves, preferably ltalian flat-leaf
• 1/3 cup olive oil

1. Wearing rubber gloves to protect your hands, cut the stems off the jalapenos.
2. In a food processor or using a chefs knife, chop the chili peppers, onion, and parsley into medium-size pieces.
3. Transfer to a bowl.
4. Stir in the oil.
5. Use right away or cover and refrigerate for up to several weeks.

jalapeno chili peppers, onion, parsley, olive oil

Taken from www.cookstr.com/recipes/south-american-jalapeno-parsley-salsa (may not work)