In a bowl, combine the salt cod flakes with strips of roasted red pepper. If the strips are too long, cut them into shorter pieces.

Add the chopped garlic cloves (remove the germ from the garlic).

Stir and add enough extra virgin olive oil to almost cover everything.

Let it sit for a few hours before serving so the oil can hydrate the dried cod and the flavors can blend. You don't need to add salt; the cod provides enough.

If you let it sit overnight, it's even better. In that case, store it in the refrigerator and let it come to room temperature before serving.