Sanitize all work areas, cutting boards, equipment and sinks used in preparation of this recipe.
Place both bell peppers and fresno chiles onto a pre-heated grill. Sear evenly on all sides until deeply charred.
Place shishito peppers onto a pre-heated grill. Sear evenly on all sides until they soften and grill marks begin to appear.
Transfer each pepper, as they're charred, to a stainless-steel bowl. Cover the bowl with plastic wrap. Let sit, allowing the peppers to sweat and soften.
Once the peppers have softened, remove stems, charred skin and seeds.
Cut the remaining flesh into 1/4" dice, reserving all of the liquid as it purges from the peppers.
In a separate stainless-steel bowl, smash Roasted Garlic and salt together with the back of a spoon until the paste becomes very smooth.
Add peppers, their Reserved Liquid and the vinegar to the garlic paste.
Mix together until thoroughly combined and ingredients are evenly distributed throughout the mixture.
Add evoo.
Mix together to combine and thoroughly coat the peppers evenly with the oil. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
—