First put on latex gloves, (trust me on this)

Wash the peppers under running fresh water and then clean them: remove the stalk with a small knife, then open them in half along the length remove the pulp and the seeds and then keep the peppers aside.

Sprinkle a tray lined with a dry cloth with 70 g of salt and lay the cleaned peppers next to each other.

Once all the peppers are laid out, sprinkle the whole surface with the rest of the salt you have kept, distributing it evenly over all the peppers.

Cover the peppers with a cloth or with a tray.

Leave the peppers covered for 1 or 2 days, so that they lose the water.

Carefully remove the excess salt from each pepper.

Place the cleaned chillies in the bowl of a chopper together with the garlic clove.

Add in the oil slowly and then blend until you get a smooth cream.