Italian Long Hots With Tahini Yogurt

• portions: 4 servings

Ingrédients

2 garlic cloves, finely grated

¼ cup plain whole-milk yogurt

¼ cup tahini

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided

3 Tbsp. (or more) extra-virgin olive oil

12 oz. Italian long hot peppers, pricked all over with a paring knife

2 Tbsp. sugar

½ cup plus 1 Tbsp. white wine vinegar

Flaky sea salt

Freshly ground pepper

Instructions

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.

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.

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.

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.