Char the Hot Green Chili Peppers over a gas flame or under a broiler until the skins are blackened and blistered; transfer to a bowl, cover for 10 minutes to steam, then peel, remove stems (and seeds if you prefer less heat) and roughly chop.
Crumble the Feta Cheese into a food processor or a medium bowl and add the Full-Fat Greek Yogurt for creaminess.
Add the chopped peppers, a minced Garlic Clove, a splash of Red Wine Vinegar, and 2 tablespoons of Extra-Virgin Olive Oil to the bowl.
Season with a teaspoon of Red Chili Flakes (adjust to taste) and a few grinds of Black Pepper. Note that feta is salty, so taste before adding extra salt.
Pulse everything in the food processor until you reach your desired texture—smooth for a spreadable dip or leave it slightly chunky by folding and mashing with a fork if working by hand.
Spoon the tyrokafteri into a serving dish, drizzle with a little more Extra-Virgin Olive Oil and sprinkle a pinch of Red Chili Flakes and Black Pepper on top. Serve with warm pita, crusty bread or fresh vegetables.
