Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference
Serve with toasted pita, as an appetizer or as a side-dish with grilled meat and poultry.
Makes about 41/2 cups (serves 8-10)
7 Sweet peppers (Anaheim type)
3 Hot peppers (Serrano type)
10 Garlic cloves, crushed
Salt to taste
1 cup Extra virgin olive oil
¼ cup mild red wine vinegar
A bunch of fresh mint, chopped
2.2 lb thick yogurt, preferably from goat’s milk
Roast the peppers over a flame. Peel the skin off and remove the seeds. Chop them finely.
Add the crushed garlic and salt and mix well. Add the olive oil and vinegar.
Let the mixture sit for 1 hour; add the mint and then fold in the yogurt, mix and serve.
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