Finely chop the garlic and mix with the olive oil, a small dash of vinegar and sea salt and let it steep for 10 minutes. Drain the peppers (take piquant mild e.g. from Dittmann in the bag) and add to the garlic oil mixture and let it steep for 10 minutes as well.

Preheat the oven and bake the peppers with the oil mixture to 190 ° C for about 10-15 minutes, then turn on the grill for another 5 minutes. Can also be made well in aluminum foil on the grill. Bon appetit - we served toasted white bread with it.