Long hot peppers, in season from late summer through early fall, are worth seeking out at the farmers market for their bright green color and earthy heat. These mildly spicy Italian long hot peppers make a great sweet-and-sour toast topper or sandwich stuffer, but the way we love them most is dragged through a nutty, cooling tahini yogurt. The initial sear blisters the peppers, tenderizing them and adding a bit of char before the mix of sugar and vinegar adds sweetness and balance. Don’t forget to prick your peppers before cooking: This allows steam to escape and prevents them from popping aggressively in the pot.
