How to make
All quantities depend on the amount of peppers, which you'll be using. Choose straight and fleshy peppers. Bake them gently without overcooking and separating the skins - enough to roast them. Make slits on the tops and put them in an inclined tray to drain the juice.
Let them stay for 1 night. The next day, put them in one or more jars, sprinkling coarsely chopped parsley, clean garlic cloves and carrots, which are cut into circles, between the rows of peppers.
Boil the vinegar with salt, having 2 tablespoons of salt for every 4 1/5 cups (1 liter) of vinegar. Once cool, pour the vinegar over the peppers and add 2-3 finger widths of oil on top. Store in a cool, dark place.
