Cut the red peppers in half, remove seeds and septum and place them skin side up on a tin foil-lined baking tray.
Roast in a heated oven at 200 °C until the skin turns black and blisters. Remove the baking sheet and cool the peppers, covered with a wet kitchen towel.
Peel the skin from the bell pepper halves and crush the peppers. Cut the peppers and chilies with seeds into thin strips and add to the bell pepper paste form. Remove the peel from the garlic cloves, squeeze them and add them. Add the vinegar and season with salt, pour everything together into a large saucepan and fill up to 900 g with the clear soup. Add the jelling sugar and let everything bubble together, stirring at high temperature for 3-4 minutes.
Fill into jars with twist-off lids, put on the lid for 5 min, then turn to the other side.
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