Preheat the oven to 400°F (200°C).

Place the whole peppers in a baking dish.

Roast for about 30 minutes, or until the skins begin to blister and char. You can carefully turn the peppers during roasting to help them cook evenly, but be gentle as they soften.

Remove from the oven and let cool completely in the baking dish.

Once cool enough to handle, remove the stems, seeds, and membranes. Be sure to keep any liquid that collects in the baking dish—it contains a lot of flavor.

Peel away the skins. They should come off easily after roasting.

Slice the peppers into strips.

Transfer the peppers to a clean container or jar.

Layer the sliced garlic between the peppers and season lightly with salt.

Pour over the reserved roasting juices.

Add enough olive oil to fully cover the peppers.

Seal tightly and store in the refrigerator.