For the bell pepper paste, remove the stems from the peppers (do not remove the seeds) and cut into thick strips. Slit the chili peppers lengthwise and remove the stem and seeds. Cut into strips. Peel and coarsely chop the garlic cloves.
Heat 3 tablespoons of olive oil in a frying pan and brown the bell pepper strips. Add chili strips and garlic and sauté. Reduce heat and cook, covered, for about 30 minutes. Puree with a hand blender and season with salt. Stir in remaining olive oil and pour into prepared jars while still hot. Immediately seal the jars and store the bell pepper paste in a cool, dark place.
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