3 red, yellow or orange bell peppers
1 large clove of garlic, finely chopped
Extra-virgin olive oil
Salt to taste
Place peppers on a heavy, foil-lined baking sheet about 6 inches under a heated broiler element. Broil the peppers, turning them often, for about 10 to 15 minutes or until the skin is blistered and charred. Remove pan from the oven and place peppers in a brown paper bag and close it to let the peppers steam for about 20 minutes. When peppers are cool enough to handle, peel peppers and remove the seeds.
Cut peppers into ½ inch strips and place in a bowl with the garlic and salt. Add enough olive oil to almost cover peppers. Place in the refrigerator and chill for at least two hours. This dish keeps covered in the refrigerator for about a week.