You need some of the very long, relatively mild chillis you can sometimes get in Asian shops. If not, use a green pepper and one jalapeno-type chilli.
Braze on a gas flame or grill until thoroughly charred leave to cool in a plastic bag for a few minutes. Peel off the charred bits, which should slide off easily. Chop. Don’t discard the seeds.
Mix with yoghurt and a little salt.
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