Quarter and deseed the peppers,
then place, skin-side up, on a grill pan.
Grill until the skins are blackened, then
transfer to a bowl and cover with foil until
they are cool enough to handle. Strip off
the skins and roughly chop the peppers.
Roughly chop the tomatoes and garlic.
Deseed and roughly chop the chilli. Put all
the ingredients in a food processor with
a good amount of seasoning. Blitz until
finely chopped but not puréed. Tip into
a bowl, cover and chill for up to 3 days.
Bring to room temperature to serve.