This is a family recipe from Bulgaria, Dobrich area. I learned it from my mother, and she learned it from her mother. As far as I know it has been passed down the generations for as long as anyone can remember. Ideally the chilli should be grown in the sun by the Black sea, but it has been proven to work with chilli from other places too.
The steps from 1 to 3 including, can be prepared in advance and even frozen untill needed.
This is a long sweet red chilli variety. If unavailable in your local shops try substituting with similar red chilli varieties.