Instructions

• Preheat your broiler, grill, or a gas burner to high. Place the 6 whole bell peppers directly on the grill, over the burner, or on a foil-lined baking sheet under the broiler. Roast, turning occasionally, until the skins are evenly blackened and blistered on all sides (about 10–15 minutes total).
• Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a lid. Let them steam for 10–15 minutes to loosen the skins.
• When cool enough to handle, peel off and discard the charred skins. Cut off the stems, slice the peppers open, and remove and discard the seeds and membranes.
• Slice the peeled pepper flesh into long, thin strips and place the strips in a medium salad bowl.
• Add the 2 cloves minced garlic, 1 tablespoon extra virgin olive oil, and 1/2 teaspoon salt (or more to taste) to the peppers. Gently toss until the peppers are evenly coated.
• Cover the bowl and refrigerate for at least 2 hours to marinate. Serve chilled or at room temperature.