Roasted Red peppers

Place each red pepper directly on the burner or grill.  Cook on high heat, and turn a few times until the entire pepper is black.  Put peppers into a paper bag for 1-2 hours.  Remove the black skins and rinse pepper under water until clean.  Dry with paper towels.  Slice the pepper open and deseed.  Cut into strips.  In a glass gar, combine olive oil, sea salt and garlic.  Add peppers into the jar.  Cool in the refrigerator.  Can be stored for up to 3 weeks.