Wash peppers, dry and stem them, leaving them whole. Deep-fry in hot olive oil (check the oil temperature by dipping the tip of one pepper) and drain on paper towels. Set aside to cool. Grind the fried peppers in a food processor.
Store in a large bowl with a pinch of salt and chopped garlic. Cover with extra virgin olive oil and set aside, stirring frequently with a wooden spoon. This sauce will ferment and, therefore, increase in volume.
It will take a few days for the fermentation to stop. Store Pilacca in glass jars, covering with abundant oil (fill below the rim). Delicious on bruschetta or with cold cuts.