Step 1

Preheat oven to 425°F (218ºC). Place peppers on a baking sheet and bake for 20 minutes on the top oven rack. Using tongs, rotate peppers and roast for an additional 20 minutes, until softened and charred.

Step 2

Transfer peppers to a bowl with a tight fitting lid. Let steam/cool until they are cool enough to handle.

Step 3

Remove skin, stems and seeds from the peppers.

Step 4

Place peppers and garlic cloves in a food processor and pulse until roughly chopped.

Step 5

Add olive oil, vinegar and salt and process once more until desired texture is achieved.

Step 6

Next, pour red pepper mixture into a saucepan and simmer on medium-low, stirring frequently, until a thick puree is formed—about 30 minutes.