1.10 pounds bananapeppers
3 garlic cloves
7 tbsp vinegar of grapes
2 tbsp olive oil
1/2 tsp salt
# Barbecue the peppers.
# Place on the service plate.
# Pour vinegar and olive oil all over.
# Sprinkle pounded garlic and salt all over.
# Cover the service plate with another plate and refrigerate for 6-7 hours.
# Serve.
Note: You can eat this salad a few days later also. The taste of the salad increases during the refrigerating.