Ingredients:
1 lb of long green chili peppers ( or a combination of Italian green peppers and chilli)
2 cups of strained Greek yogurt or 3 cups plain yogurt, strained ( see Techniques, page 000)
2 -3 tablespoons red wine vinegar
3 -4 cloves garlic
salt
olive oil ( for frying)
Directions:
Wear gloves to protect your hands from the heat of the capsicum.
Using a sharp knife, cut away the peppers’ stems.
Cut the peppers in half lengthwise and scrape out any remaining seeds.
Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
Remove with a slotted spoon and cool.
Peel the skins off the pepper strips.
Place the peppers on a platter, leaving a space in the center, for the yogurt.
Sprinkle the peppers with a little salt and vinegar.
Cover and marinate for one hour.
Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
Place the yogurt in the center of the platter and serve.
Servings: 6-8
Time preparation: 10 min.
Time total: 30 min.