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• Clean the Peppers, leaving them intact with the stem on
• Over a gas flame, or hot coals, completely char the outside of the peppers until thoroughly blackened. Place immediately into a plastic container or underneath an inverted bowl on the counter
• Meanwhile, combine garlic, *anchovy, herbs, salt and pepper to form a paste
• When cooled enough to handle, remove the charred skin of the peppers under running water
• Remove stem, seeds and membrane and pat dry with paper towels
• Slice into thin strips approximately 1/4 inch wide by about 3 inches long and combine with garlic paste
• Drizzle with Olive OIl to taste and mix thoroughly
• Allow to stand at room temperature for at least 30 minutes for flavors to combine
  
  This is an excellent antipasta item, and also is very nice added to green salads.