Transfer peppers to a bowl with a tight fitting lid. Let steam/cool until they are cool enough to handle.

Remove skin, stems and seeds from the peppers.

Place peppers and garlic cloves in a food processor and pulse until roughly chopped.

Add olive oil, vinegar and salt and process once more until desired texture is achieved.

Next, pour red pepper mixture into a saucepan and simmer on medium-low, stirring frequently, until a thick puree is formed—about 30 minutes.