Fried Hot Peppers With Yogurt Recipes

ITALIAN FRIED PEPPERS

Steps:

• In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!

FRIED HOT PEPPERS WITH YOGURT

Steps:

• 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.

WHOLE ROASTED PEPPERS WITH YOGURT AND FRESH TOMATO SAUCE

Steps:

• Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
• For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
• Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
• Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.