16 Piquillo peppers from Lodosa
3 cloves garlic
Olive oil
Salt

Heat oil in an earthenware casserole. When the oil is still cool, place the peppers in a circle and take care not to spoil them when removed from the can. Generously salt and toss the thinly laminated garlic and simmer. After a while, turn over to cook the other side. If a thick sauce is desired, move the casserole back and forth over the heat so that the peppers release their natural jelly to help to bind the sauce.