Place the peppers on a baking sheet, covered with baking paper, lightly grease with oil and bake under the grill until cooked. Together with pepper bake unpeeled teeth of garlic. Ready pepper place in a resealable container. Allow to cool and remove seeds and peel.

Place the pepper flesh, roasted garlic, chili, salt, black pepper in a blender and grind to puree, gradually adding the oil.

The sauce is ready put in the refrigerator for at least an hour. It has a thick and smooth consistency.