Adapted from Musa Dağdeviren, 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 4 1/2 cups (serves 8 to 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 pounds (1 kilo) 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 one hour; add the mint and then fold in the yogurt. Mix and serve.
To read Aglaia's article about the Turkish chef Musa Dağdeviren, click here.