Method

First job is to burn off outer skin off the peppers, this can be done either whole with tongs over a gas hob flame or cut peppers in 8ths top to bottom remove the stalk & seeds plus any white pith, lay flat & place under a very hot grill to blacken & blister or use a blow torch, when done allow to cool then rub off skin, then sprinkle over a little salt on both sides.

Place salted pepper slices into a clean sterilised jar & lid, stack slices with jar on its side, when almost full tip up right, leave a little room between slices.

In a saucepan add fennel seeds & peppercorns then toss & dry fry over a med heat until a little smoke comes off, then pour in oil & paprika stir/whisk in.

Have the jar/s ready to be filled with the oil placed on a tray, heat the oil to 140°C then turn off the heat add the garlic & stir in then straightaway pour hot oil into jars to the very top making sure there are no air bubbles left, then carefully place lid on using gloves or a tea towel.