Long Hot Peppers Recipe (2024)

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Simply known as “long hots”, this Long Hot Peppers Recipe is ubiquitous in the Philadelphia and New Jersey areas and considered one of the best sandwich toppings around! It’s a classic way to add some heat and loads of flavor to whatever you’re eating, whether it be pizza, pasta, pork or anything between two slices of bread. This recipe couldn’t be easier! It’s so worth the effort to make your own to have on hand whenever the craving hits!

What exactly are Long Hots?

Long hot peppers, aka, “long hots” ae a type of chili pepper that are much beloved amongst Italian Americans on the east coast of the US, particularly in the Philadelphia-metropolitan area. They have a tangy flavor and an unpredictable heat level in the range of 100 to 1000 on the Scoville heat unit (SHU) scale. (For reference, a bell pepper is 0, a serrano pepper is 25,000 and a Carolina reaper pepper is 2.2 million on the SHU scale.) But, quite honestly, I think this is wrong. I would position this pepper much higher on the scale and believe that its heat level is somewhere in between poblano (1500) and jalapeño (8000) peppers.

This discrepancy and unpredictability is why long hot peppers are sometimes referred to as the “Russian roulette” of peppers, because you never know how mild or spicy each pepper will be. I always seem to get the really hot ones, though!

Technically, long hot peppers belong to the Capsicum annum species, which is the same as jalapeño and bell peppers. They’re also known as the mesilla hybrid pepper. This thick-walled, 6-to-9 inch long pepper originated in Central and South America and were brought to Europe around the 15^th century. They then made their way to the US via Italian immigration in the 20th century, and gained popularity amongst Italian Americans in major cities like New York, Philadelphia and Chicago.

These peppers start out green and will eventually turn to red. But, I find red long hots almost impossible to find–I may have to grow them myself!

How to Enjoy Roasted Italian Long Hot Peppers

I grew up eating these peppers and have so many fond memories of my mom frying a big batch of them at the stove. We also regularly had Italian Sweet Peppers, especially during the summer. You could often find a plate of them on the table adorned with nothing more than salt and olive oil.

They’re great as an accompaniment to so many foods, especially sandwiches! Hoagies, cheesesteaks, burgers, roast pork and chicken parm subs and even just a plain turkey sandwich are all so much better with a long hot or two included. Or, just enjoy them with some crusty bread and a little olive oil and salt for a quick bruschetta-ish snack. I also love to add them to scrambled eggs or a caprese salad for a flavorful kick. And, they are also a great component to any antipasto platter or arrabbiata pasta sauce.

Generally, these peppers are cooked whole and are not deseeded. But, like most peppers, a lot of the heat is in the seeds, so proceed cautiously! While I love fried long hots (and have included instructions below for how to cook long hots on stove), lately I have been roasting them more frequently, as I have done here, because they are so much easier, less messy and take less time, especially if you are cooking a lot of them!

I also love to stuff these peppers with Italian sausage and provolone, top them with breadcrumbs, and roast for a heartier dish.

However they are made, though, the distinct and complex flavor of long hot peppers is sure to delight your taste buds. If you see them at the market, buy them, roast them, enjoy them, repeat.

Ingredients for this Long Hot Peppers Recipe

Long Hot Peppers Recipe Step-by-Step!

Here are the very few steps for how to cook Long Hot Peppers:

• Gather all ingredients. Be sure to rinse in cold water and completely dry the peppers before cooking.

• If you will be roasting the peppers, preheat oven to 400°F. Rub each long hot lightly with oil. Then, place the whole peppers in a single layer on a parchment-lined sheet pan and place in oven. Roast 10 to 15 minutes on one side, then turn each pepper over using tongs and continue roasting another 10 to 15 minutes. The peppers are done when tender and lightly browned.
  • PRO-TIP: Do not crowd the sheet pan! If you put too many peppers in the pan, they will most likely steam and not properly roast and brown. Spread them out to separate sheet pans or work in batches, if necessary.

• If you will be frying the peppers, add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat. Place the whole long hots in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender.
  • PRO-TIP: Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly.

• Transfer the finished long hot peppers to a platter or bowl, then sprinkle them with coarse sea salt and enjoy. That’s it! Buon Appetito!

See Also

Roasted Carolina Reaper Salsa - Adriana's Best RecipesCarolina Reaper Spicy Roasted Almonds Recipe - Explore Cook EatEasy Carolina Reaper Salsa Recipe - Explore Cook EatRoasted Carolina Reaper Salsa - Adriana's Best Recipes

Frequently Asked Questions

Here are answers to some frequently asked questions about this Long Hots Recipe:

More Italian Recipes with Peppers

If you love peppers, here are a few more to try out:

• Stuffed Italian Peppers–stuffing with beef, sausage, orzo pasta and mozzarella
• Sausage Stuffed Cubanelle Peppers–a delicious savory filling with both a gluten- and carb-friendly option
• Fried Italian Sweet Peppers–a seasonal favorite
• Spicy Hot Pepper Oil–the condiment you didn’t know you were missing!

My Favorite Ways to Eat Italian Long Hots

I usually do not eat roasted long hots unadorned because of their spice level. Having said that, here are a few of my favorite ways to enjoy them:

• As a key ingredient on any number of hot and cold sandwiches. The best are Italian sausage, chicken parm and roast pork subs, Philly cheesesteaks, egg and cheese breakfast sammys, Italian hoagies, turkey meatballs on a sub roll, and caprese sandwiches with or without fried eggplant cutlets;
• On grilled or toasted bread with some extra virgin olive oil and fresh basil, for a quick bruschetta or crostini;
• Mixed into scrambled eggs for a spicy version of the popular Italian-American dish, Peppers and Eggs;
• Mixed with sautéed potatoes as a side dish;
• With pasta–just add some olive oil, sautéed garlic, lots of grated Pecorino Romano cheese and a little flat-leaf parsley; and
• As a side dish with a simple grilled steak, pork chop or chicken breast.
• And, for all those out there with a higher heat tolerance than me, definitely hold them by their stem and place them directly into your mouth while still warm–you will love it!

If you like this dish, check out these other spicy recipes: Spicy Garlic Shrimp, Spaghetti with ‘Nduja, Spicy Marinated Mushrooms and Homemade Italian Chili Oil.

Kitchen Tools For Long Hot Peppers Recipe

To make this Long Hots recipe, you’ll need the following:

• Colander
• Tongs
• Parchment paper
• Sheet pan
• Oven mitts

More Great Recipes to Try

Confit Cherry Tomatoes and Garlic

Roasted Vegetable Caponata without Tomatoes

Roasted Zucchini alla Scapece (Neapolitan Zucchini with Mint and Vinegar)

I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes and Italian-American recipes!

If you’ve tried thisLong Hot Peppers Recipe or any other recipe on the blog, please let me know how it went in the comments below — I love hearing from you!

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See Also

Hot Pepper Sauce - A Hot Sauce Recipe Homemade • Two Purple Figs

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Long Hot Peppers Recipe

Michele

Simply known as “long hots”, this Long Hot Peppers Recipe is considered one of the best sandwich toppings around! It’s a classic way to add some heat and loads of flavor to whatever you’re eating, whether it be pizza, pasta, pork or anything between two slices of bread. This recipe couldn’t be easier and it’s so worth the effort to make your own to have on hand whenever the craving hits!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish, Condiment

Cuisine Italian

Servings 8 servings

Ingredients

• 2 pounds whole long hot peppers
• Oil for roasting or frying (See NOTE below.)
• Coarse sea salt

Instructions

• Gather all ingredients. Rinse the whole peppers in cold water and completely dry them with a paper towel before cooking.

ROASTING INSTRUCTIONS:

• Arrange rack in middle of oven, then preheat to 400°F.

• Rub each long hot lightly with oil. Then, place the whole peppers in a single layer on a parchment-lined sheet pan and place in oven.

  2 pounds whole long hot peppers, Oil for roasting or frying

• Roast 10 to 15 minutes on one side, then turn each pepper over using tongs and continue roasting another 10 to 15 minutes. The peppers are done when tender and lightly browned.

FRYING INSTRUCTIONS:

• Add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat.

• Place the whole long hot in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender. This may take about 10-15 minutes. Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly.

• Transfer the roasted long hot peppers to a platter or bowl, then sprinkle them with coarse sea salt and enjoy. That’s it! Buon Appetito!

  Coarse sea salt

Notes

• Use an oil with a neutral taste and a high smoke point for this recipe. I used avocado oil. Of course, olive oil is always wonderful, but may cause more smoke in your kitchen than you would like. If you use olive oil, I suggest using regular olive oil and not extra-virgin. Garlic oil can also be used for additional flavor!
• Do not crowd the sheet pan! If you put too many peppers in the pan, they will most likely steam and not properly roast and brown. Spread them out to separate sheet pans or work in batches, if necessary.
• Leftover long hot peppers should be stored in an airtight container and kept in the fridge. They will keep for 3-5 days if stored properly.

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