3-4 red, yellow, or orange peppers (washed, pat dried)
4 garlic cloves (skin on)
1 tablespoon capers (drained, finely chopped)
1 tablespoon parsley leaves (washed, dried, finely chopped)
1/4 cup oil from the grilled peppers
4 anchovy fillets (finely chopped) optional

Lay the peppers on a wire rack on a gas burner with the flame turned up high. Turn frequently so the charring happens evenly. Be sure to char the tops and bottoms of the peppers as well. Let cool on a plate, then remove the blackened skin and cut open the peppers and discard the seeds. Seal the cooked peppers into a jar and put into the refrigerator.

In the morning you'll find that the peppers have created an oil, approximately 1/4 cup for every 3-4 grilled peppers. The peppers can be kept in any form you like: whole, quartered, julienned, or diced.

The garlic can be used either raw or grilled. If cooked, they'll have a milder flavor, which I prefer. Leave the outer skin or paper on the garlic and skewer the cloves. Blacken them on an open flame on top of the stove until the skins have all but burnt away. Remove and finely chop.

Toss together the peppers, garlic, parsley, and capers. Return to the sealed jar and keep in the refrigerator.