Easy Roasted Italian Long Hot Peppers
This easy recipe for roasted Italian long hot peppers is a simple, delicious appetizer or side dish that takes just 5 ingredients and 20 minutes to make. Serve them on an antipasti platter, with crusty bread, or add them to sandwiches and salads for an extra burst of flavor.
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If you live anywhere on the east coast, there's a good chance you've had Italian long hot peppers, or "long hots." Where I live in New Jersey, long hots are a staple amongst Italian Americans and can be found on just about every single Italian restaurant menu.
Long hots are, well... hot. Like shishito peppers and jalapeños, they can vary widely in their spice level and eating them can be like a game of Russian roulette - but that's part of the fun!
They have a complex and sweet flavor profile which is why they're so beloved in Italian cooking.
Long hot peppers have thin skins and meaty flesh, so they stand up great to roasting, grilling, braising and pickling. I also love them buzzed up into a spicy pesto along with all of the other usual ingredients - basil, pine nuts, parmesan cheese and plenty of olive oil.
These spicy Italian peppers are often stuffed, stewed in marinara sauce or simply roasted and served with crusty Italian bread.
Once you master this simple long hot pepper recipe, you can keep them on hand for topping pizzas, sandwiches, hoagies, subs or chop them up and add them to a salad like this warm potato salad with bacon and long hots.
They make a great starter for an authentic Italian meal, such as ragu Bolognese or braciole.
For more Italian appetizers, try my pickled Italian vegetables, marinated roasted red peppers, or my Sicilian chickpea fritters.
Why This Recipe Works
- Easy, beginner friendly recipe - anyone can make these!
- Only 5 ingredients including salt and pepper.
- Versatile - enjoy them as an appetizer, snack, side or condiment!
- A must-make for lovers of spicy food.
Italian Long Hot Chile Peppers - Sometimes called hot Italian frying peppers, are slender peppers that range from mild to moderately hot, occasionally reaching higher heat levels. They start green and ripen to red, becoming sweeter and more fruity, and both stages are great for roasting. If you can't find them, Anaheim peppers work well as a substitute, or use cubanelle or bell peppers for a mild option.
Olive Oil - Use extra virgin olive oil and don't be shy with it. A good quality olive oil will make a big difference in this recipe.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make Roasted long hot peppers
- Preheat the oven to 400℉. Toss the long hots and garlic cloves with olive oil, a bit of salt and pepper, then arrange in a single layer on a baking sheet. Make sure there is a little bit of room around each pepper - don't crowd the pan.
- Roast peppers for about 20 minutes or until they're softened and golden brown in spots. Toss peppers once half way through to promote even cooking.
- Transfer to a serving plate, generously drizzle with more olive oil and sprinkle with flaky sea salt. Serve them warm or at room temperature.
Tips for Success
- Start with fresh peppers - make sure they're bright and crisp with glossy skin, not wilted and limp. And be sure to wash and dry them thoroughly before cooking!
- Wear gloves when handling hot peppers to avoid burning your hands or eyes.
- Add as many cloves of garlic as you wish - there's no limit!
- Line your baking pan with parchment paper first for easier clean up and to avoid any peppers sticking to the bottom of the pan.
Serving Suggestions
Enjoy these peppers as part of a vegetable antipasti with marinated zucchini, beef carpaccio and eggplant caponata with crusty fresh Italian bread.
Try blending them into pesto and toss with hot pasta or add them to Italian roast pork sandwiches with broccoli rabe.
They're also delicious with sausage and broccoli rabe pasta or with Italian meatballs and sauce.
FAQs
Italian long hot peppers can vary quite a bit in their spiciness, ranking anywhere from 100 to 1,000 Scoville Heat Units, similar to a jalapeño. I have found that long hots purchased at the grocery store tend to be milder than long hots from the farmers market during peak season (late summer), but that's just my personal experience. It's generally a crap-shoot.
Once roasted, long hots will keep refrigerated in an air-tight container for up to a week. If you submerge them entirely in olive oil and keep covered in the refrigerator they will last for up to a month. You can also freeze roasted long hots in a zip-top bag for up to 4 months. You can reheat in the oven or microwave, but they are fine to eat cold - I prefer them at room temperature.
Look for Italian long hot peppers in grocery stores and at farmer's markets throughout the Northeast United States - particularly New York, New Jersey and Philadelphia - or in the greater Chicago region.
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Easy Roasted Italian Long Hot Peppers
Ingredients
- 2 lbs Italian long hot peppers washed and dried
- 6-8 whole garlic cloves or more
- ¼ cup extra virgin olive oil plus more for drizzling
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400℉. Toss the long hots and garlic cloves with olive oil, a bit of salt and pepper, then arrange in a single layer on a baking sheet. Make sure there is a little bit of room around each pepper - don't crowd the pan.
- Roast peppers for about 20 minutes or until they're softened and golden brown in spots. Toss peppers once half way through to promote even cooking.
- Transfer to a serving plate, generously drizzle with more olive oil and sprinkle with flaky sea salt. Serve them warm or at room temperature.
Notes
- Start with fresh peppers - make sure they're bright and crisp with glossy skin, not wilted and limp. And be sure to wash and dry them thoroughly before cooking!
- Wear gloves when handling hot peppers to avoid burning your hands or eyes.
- Add as many cloves of garlic as you wish - there's no limit!
- Line your baking pan with parchment paper first for easier clean up and to avoid any peppers sticking to the bottom of the pan.
Great recipe! Sometimes I insert an anchovy in a slit in the pepper before frying on the stove. Try it!
Ooooh that sounds awesome - I'm going to try it. Thanks for the suggestion!!
PERFECT!
Thank you! Glad you liked them!! 🙂
How do I store leftovers?
Is it okay to freeze them after cooking?
store leftovers in an airtight container int he refrigerator for up to 5 days. Yes, these can be frozen but it will make the texture a bit softer. If freezing, they're best used in recipes. Hope this helps!
I grew a longhot plant this year and it’s 4 feet tall and pumping out 7-8” peppers like crazy, I have roasted them per your recipe multiple times already and they were amazing. A must for hoagies too! Ty
Amazing! Nothing like getting a bumper crop. Four feet tall is crazy! I'm glad you love the recipe. Thanks for leaving a review!
Yes, l harvested my peppers from the veggie patch this morning , they are already cooked and we have tasted the deliciousness. They won’t last long. Thanks
I'm a little bit jealous you have peppers in your garden this time of year! So glad you enjoyed the recipe!
Do you take the seeds out of the hot peppers
No but you can if you want!
will the seeds make them spicier?
Yes they will!
Can I pin this recipe?
Yes! The pin button should be working now. Let me know if you run into any issues!