Preheat broiler or grill. Cook the whole peppers over high heat until they have blackened spots and blisters and are tender.
Place the peppers into a brown paper bag and roll up the top to seal, close to the peppers. Set aside until the peppers cool.
When the peppers are cool, remove the skins. Slice the peppers open and scrape out the cores and seeds. Rinse under water quickly and dry well with paper towels. Cut into strips or halves.
In a clean jar, combine salt, olive oil, garlic and parsley. Add peppers and store in refrigerator for up to three weeks.
Submitted by: CM
