Put peppers on a baking sheet and put them under the broiler. Turn them as the top becomes blistered and a little charred. Roast all 4 sides.
Put them in a bowl and cover it for 15 minutes. Peel, seed and slice the peppers. Marinate them with some fresh garlic (lots!), white balsamic vinegar (or wine vinegar), olive oil and some salt and pepper to taste.
These will keep refrigerated for about a week.