• Place olive oil in a sauté pan or skillet on medium high.
• Cut your red peppers from top to bottom into eight pieces each, removing white veins, seeds, and stalks.
• Place them skin side down into hot oil in sauté pan ensuring each piece has contact with the pan surface making sure they do not overlap – you may need to use two pans.
  
• Allow to cook for around five minutes, then check to see underside has blistered – like in the photo below. If not fully blistered keep them going a little longer.
• Turn the heat down to medium, add the garlic (optional), salt, and chopped oregano leaves (optional), place the lid on the pan and allow to continue cooking for another 10 minutes.
  
• Remove from heat and allow to cool.
• Peel the skin from each piece.

Slice into thin strips:

• Place tightly in sterilized jar/s. Depending on the size jar you are using – this makes two small jars, or one larger one.
  
• Add the pan juices including the garlic and oregano.
• Top up with extra olive oil and seal.