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geoffchud
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Boil the peppers in a medium pot of water. Simmer for about 12 minutes, until the peppers are cooked and start to darken.
Reserve some of the cooking water, and then strain the peppers using a colander.
In a blender or food processor, process the peppers, garlic, 1-2 Tbsp. of the cooking water and salt.
Once these ingredients have come together, turn on the machine and slowly add the olive oil so that the sauce starts to thicken and become creamy.
This sauce keeps in the fridge for about three weeks.