Add several quarts of water to a large sauce pan and heat over medium-high heat to a low boil.

Lightly toast the peppers and garlic in a dry skillet over medium-high heat for a few minutes, stirring to prevent burning.

Place roasted peppers and peeled garlic cloves in the pan of hot water.

Bring the water in the pan to a boil. When the water is at a good boil, turn off the heat and cover the pan with a lid. Allow the peppers to soak for about 30 minutes or until soft.

Reserve one cup of the water and then drain the peppers.

Cut the stems off of the peppers and slice them in half. Using your knife gently scrape off part of the seeds and discard. Scrape the flesh from the skins of the peppers. You can skip this step and process everything but I prefer to remove the skins.

Place peppers and garlic into a food processor with a small amount of the reserved water and process until smooth, adding more of reserved water as needed.

Season salsa with salt and pepper to taste. I find it does take a bit of salt to get the flavor to pop. If you taste the salsa with a chip remember most of them are salted so you might not get an accurate flavor reading of your sauce.

Pour the sauce back in the saucepan and turn the heat until almost boiling. Taste the salsa as it cools for additional salt or pepper.

Store in a sealed container in the fridge for up to a month, or seal in jars following safe canning techniques.