Preheat your oven to *200°C (about 400°F)*. Place the whole Ramsiro peppers on a baking tray, and roast them for approximately *20 to 25 minutes* until their skins blister. This method will enhance their natural sweetness and flavor.

Once the peppers are roasted, allow them to cool slightly before handling.

While the peppers are roasting, prepare the dressing. In a small bowl, combine *4 tablespoons of olive oil*, *3 tablespoons of soy sauce*, *2 teaspoons of honey*, and *3 to 4 finely minced garlic cloves*. You can adjust the amount of garlic based on your desired spiciness.

Mix in fresh chopped cilantro or your preferred herbs for additional flavor.

Using gloves, carefully peel the skin off the roasted peppers. Once peeled, cut each pepper in half and remove the seeds with a spoon.

After that, slice the peppers into thin strips and place them in a mixing bowl.

Pour the dressing over the sliced peppers. You may want to add a pinch of salt and some freshly ground black pepper to taste.

Toss the mixture gently to ensure the peppers are well coated in the dressing.

Transfer the prepared pepper mixture to the refrigerator and allow it to marinate for *2 to 5 hours*. This will help all the flavors meld beautifully.

When ready to serve, stir the salad once more and enjoy as a delightful appetizer!