Ingredients:
peppers, any kind you like
salt
few garlic cloves
white vinegar
oil
Turn the oven on broil or roast. Put the aluminium foil onto your baking sheet. Wash and dry peppers and put them on the foil.
Put peppers into the oven. Check every 5 minutes. When first side is browned, turn them with a thong and continue broiling (roasting). When they are done on all sides, take them from the oven, scoop together with aluminium foil and put them into the pot. Cover with lead and leave it to cool completely.
This should be done very fast because you want them covered in that pot as hot as possible. That way peeling peppers will be a breeze.
When peppers are completely cool, take them out of the pot and peel the. Take a bowl and layer peppers. Put salt and minced garlic over. Pour some oil and then add white vinegar as much as you like it to be sour. If your bowl is big and you added enough vinegar but peppers are not all covered or it's too sour, add some water. Take a fork and swish a bit each peppers so salt, garlic oil and vinegar get mixed. Let it stand for awhile on the counter top. Then cover with plastic wrap and put in the fridge.
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