Serbian Grilled Peppers

Serbs use hotter peppers than Romanians and add garlic instead of dill. The peppers are yellow to pale green in color, like a banana pepper; the heat is appreciable and decisive, without the palate-torturing intensity of the Scotch bonnet. The flavor is less grassy and bell peppery than that of a jalapeño and also less hot. Two good choices in North America are horn peppers and banana peppers. This is a good dish to make ahead; refrigerate it until you are ready to serve.