Spanish-Style Olive-Herb Sauce

In a medium skillet cook bell pepper and onion over medium 4 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vinegar and garlic. Cook 2 to 3 minutes more or until most of the liquid is evaporated. Whisk in mustard. Cool 5 minutes. 2. Transfer pepper mixture to a food processor. Add ½ cup of the parsley, the oregano, olives, crushed red pepper (if using), and 2 tablespoons water. Process until slightly smooth. Stir in the remaining ½ cup parsley.