How to cook
Set three of the peppers aside and roast the rest of them. Put them in a bag for about twenty minutes to stew. Then peel them and place them in a suitable container.
Mix the yogurt with as much salt as you like and distribute it on the peppers. Finely chop the garlic.
Heat the oil in a pan and fry the three peppers (they will flavor the oil). When they are ready, take them out. Add them to the roasted ones.
Put the garlic in the oil and fry it briefly, then the vinegar. Put a lid on, because it sprays!
Stir, once the fat has settled and is not splashing anymore. Remove it from the heat and add the paprika, while stirring at the same time.
Pour the mixture over the yogurt and cover it with dill.
You can fry all of the peppers, but we prefered them to be roasted for our hot peppers with yogurt sauce recipe.