Briefly blister the chili in a hot pan and remove the stalk. Pulse in a food processor with all the remaining ingredients and a pinch of salt. Add more vinegar if it's not tangy enough.
Dovlecei Pané (Zucchini Fritters):
Slice the zucchini into 1/2 inch (1 cm) thick discs and pat dry using a dish towel.
Combine the flour and polenta (if using) in a shallow dish. Place the egg in a separate dish.
Heat the oil in a frying pan over high heat. Working in small batches, dip the zucchini slices in the flour, then the egg. Carefully place in the oil and fry for 2 minutes on each side, then set aside on paper towels to drain any excess oil. Repeat with the remaining slices.
Seaon the fritters with salt and pepper and serve on a plate with a generous drizzle of garlic sauce and a sprinkle of parsley- perfect for a lunch-time snack.