Using the whole peppers, either grill- on high heat direct or Oven-broil in an oven pan on the top shelf,  carefully  char all sides of the pepper turning * the goal is for the char to release the skin layer from the pepper

When charred on all sides, take off the heat, allow the peppers to cool completely

When the peppers are cool, carefully start to peel away the charred skin layer, leaving the pepper body. Eliminate the seeds, core and stem of the pepper

Cut the peeled and cleaned peppers into strips, then cut into pieces, place in a serving bowl, add olive oil, garlic cloves (whole), salt and pepper to taste, and the chopped basil, mix

Let the peppers sit at room temperature a bit, the garlic will flavor the peppers and oil

Serve as a side dish, as a topping for pizza or pasta, as an appetizer or as an add on to an antipasto tray