Spicy Pepper Sauce

Makes 4 cups
12 oz jar brine packed red and yellow bell pepper strips, drained (brine reserved) and chopped
3 2 oz cans sliced black olives, drained
1 4 oz can mushroom stems and pieces, drained
3 garlic cloves, minced
1 tsp. dried basil, crumbled
1/8 tsp. dried red pepper flakes
1 cup olive oil
Salt and freshly ground pepper

Combine bell peppers, olives, mushrooms, garlic, basil and red pepper flakes in medium bowl. Add 1 cup reserved brine and olive oil. Season with salt and pepper. Refrigerate in airtight container until ready to use. Serve at room temperature.