Italienska Long Hots Med Tahiniyogurt

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1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.