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Italian Long Hots With Tahini Yogurt
Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●knife
- ●oven
📝 Preparation Steps
1
Stir together 2 garlic cloves, finely grated, ¼ cup plain whole-milk yogurt, ¼ cup tahini, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl until smooth. Set tahini yogurt aside.
2
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches and adding more oil between batches if needed, add 12 oz. Italian long hot peppers, pricked all over with a paring knife, and cook, tossing occasionally, until slightly softened and blistered, about ⏱️ 5 minutes per batch. Transfer to a plate.
. (or more) extra-virgin olive oil3 Tbsp. Italian long hot peppers, pricked all over with a paring knife12 oz
3
Return peppers to pot and add 2 Tbsp. sugar, ½ cup white wine vinegar, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, tossing peppers constantly, until glazed, about ⏱️ 3 minutes. Add 2 Tbsp. water and toss, scraping up browned bits stuck to bottom of pot, until peppers are glossy. Remove from heat and drizzle in remaining 1 Tbsp. white wine vinegar; toss to coat. Taste and season with more kosher salt if needed.
. (or more) extra-virgin olive oil3 Tbsp. sugar2 Tbsp
4
Spread reserved tahini yogurt over a platter. Arrange peppers on top and pour any juices in pot over. Season with flaky sea salt and freshly ground pepper.
Flaky sea saltFreshly ground pepper
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