Heat the olive oil in a small saucepan over medium-low heat. Add the whole garlic clove and sauté for about 3-4 minutes until golden brown. Remove garlic and set aside.

In a blender, combine the drained roasted red peppers, sautéed garlic, pickled pepper rings, and fresh basil. Pulse until roughly chopped.

Whisk together white wine vinegar and granulated sugar until dissolved. Add to the blender with the chopped pepper blend and reserved garlic oil. Blend until combined.

Transfer the relish to a sealed container and store in the fridge for up to 4 days to allow flavors to deepen.