Preheat oven to 120ºC/250ºF. Place four peppers in a small bowl with the sugar and 2 tablespoons of water. Use a blender o food processor to make a smooth purée.
Put half of the remain peppers, 6, in an ovenproof dish in a single layer. Pour half of the purée over the peppers. Use the back of a spoon to make sure that of all them are properly covered. Place the garlic slices on top and season with salt. Use the rest of the peppers to make a second layer and cover again with the other half of the purée. Season again with salt.
Cover the peppers with the Spanish extra virgin olive oil. Bake in the oven during one hour and a half, until they are tender. Take the peppers out of the oven, let them cool to room temperature and serve.
Preparation: Sonia Fuentes/©ICEX.
Try a young Garnacha wine from any number of Spanish wine producing regions (Navarra, Campo de Borja, Cariñena, etc.) for a fruity and mouth-pleasing match for these peppers. For a slightly earthier, more mineral wine, look for one made with old vine Garnacha grapes.
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