How to cook
Bake the peppers in a greased or laid out with aluminum foil tray in the oven. As soon as they are ready, take them out, allow them to cool and remove the handles, skins and seeds.
Put them whole in a large plate, add the pickled chopped garlic and pickled celery. Sprinkle with salt and vinegar. Heat the oil in a pan and fry the chopped cloves of fresh garlic in it.
Once slightly browned, pour them with the oil over the peppers. Sprinkle them with fresh chopped parsley and serve.