Bake the chili peppers on the stove or in the oven. Make cuts in them but leave their upper part whole.
Clean the tomato and cucumber and chop them finely.
Peel the green onions and garlic, chop them finely.
Put the tomatoes, cucumber, onions, garlic and chili peppers in a deep plate.
Make the marinade by mixing together the vinegar, olive oil, salt, pinch of sugar and a little dill in a bowl. Pour in a little water and stir.
Pour the marinade over the veggies, mix and leave in the fridge for a few hours to marinate.
Serve with brandy and roast meat.