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PdfPrepare a jar for fermentation.
Slice the garlic very finely.
Preheat grill and grill peppers and chillis for 5 - 10 minutes or until the skins look blistered. Put them in a bowl or container an cover.
Slip off the skins. Pour any juice/water into the jar. Discard stalks and seeds. Chop the flesh into a rough pulp and weigh it. Use 5 per cent salt (eg for 700g pulp use 35g salt). Add salt and garlic to the pulp and mix well.
Put it in a jar, finishing with a few slivers of garlic.
Check the next day - there should be no air pockets and everything should be covered with brine. Add extra brine if necessary, and the sugar if using.
Leave to ferment for until the garlic tastes pickled (2 to 5 days)
Blend