You need 2 kilos (4½ lb) of firm red sweet peppers (Capsicum annuum). Make a good fire out of doors, let it subside a little, and roast the peppers over the glowing ashes. When the skin is blackened and the fruits are soft, remove their skins and extract the cores and seeds. Wipe them with a damp cloth.
Have ready a screw-top jar large enough to lay in the whole peppers, put in a bayleaf, a few peppercorns, 2 peeled cloves of garlic, add salt, and when the jar is full cover with olive oil and screw on the top.