Char the peppers in the barbecue or under the broiler in the oven. Let them steam in a covered bowl until cool, then remove as much skin as possible. Remove also the stem and the seeds and cut them lenghtwise in thin strips.
Add the peppers in a bowl together with their juices, add the finely minced garlic, olive oil, vinegar, parsley, salt and black pepper to taste.
Mix well and let them rest at least 2 hours or overnight before serving.