Preheat oven to 400 degree Fahrenheit. Place a wrack near the top of the oven careful to leave enough room for the tray of peppers
Using a small pairing knife, remove the top of the peppers cutting close to the stem and pull out the seeds. Don’t worry if some remain removing the bulk of the seeds makes it easier to clean after roasting
Toss the peppers in olive oil until coated and place on a baking sheet. Sprinkle with salt and pepper
Meanwhile, cut a small portion of the tops of each head of garlic so that each clove is slightly exposed and place each into a 6 hole muffin tray. Top each with a tablespoon of olive oil and a good grind of salt and pepper. Cover tightly with tin foil. Alternatively you can wrap each clove in a piece of tinfoil leaving some space inside. You don’t want it tightly wrapped around
Place the peppers in the top shelf of the stove and the garlic on the bottom
Roast the peppers for 15 minutes, turning occasionally until blistered on all sides. Its hot, the peppers have a lot of moisture in them so there will be steam in the oven so be careful when opening to turn
When the peppers are done remove them and turn down the oven to 200. Roast for another 30 minutes or until garlic is soft and caramelized
Place the peppers in a bowl and cover with plastic wrap and a towel. Let steam for 15 minutes then remove and peel skin. Place in a jar and cover with olive oil or serve immediately
When the garlic is done and cooled, squeeze into a jar and mix with olive oil and a pinch of salt
