Wash the peppers, then cut them lengthwise into quarters and remove the core and seeds.
Heat VOM FASS Grape Seed Oil, then fry the peppers for about 10 minutes.
Let the peppers cool, then remove the skins and cut into strips.
Heat VOM FASS Don Carlos Extra Virgin Olive Oil and VOM FASS Sherry Vinegar Riserva in a frying pan, then sauté the pepper strips for 10-12 minutes.
Mix with the garlic and allow to cool.
