Heat alert! These Roasted Peppers with Long Hots hold lots of spicy heat. Along with lots of deliciousness. Not to worry. You can make them your way by adjusting the number of long hots you use.
There’s a popular restaurant in my area called Filomena’s. They’re known for their signature roasted peppers that are served before each meal with a large basket of crusty Italian bread.
My entire family goes crazy over them. This is my attempt to duplicate those peppers. It’s been proclaimed that mine are better! The way they devour them …it seems that they really mean what they say.
The short list of ingredients for your Roasted Peppers with Long Hots…
- Long hot peppers -Long hot peppers are long, thin peppers known for their moderate to sometimes very hot heat and fruity flavor. Popular in Italian-American cuisine, they’re often used roasted, fried, or stuffed with sausage and cheese for sandwiches, appetizers, and pasta dishes.
- Sweet bell peppers – Any color bell pepper can be used here. The red, yellow and orange variety tend to be the sweetest while the green bell pepper falls on the bitter side. In any case, roasting brings out the natural sweetness of all bell peppers.
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Kosher salt – The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed.
- Freshly ground black pepper
- Onion – Peeled & vertically sliced into thin strips. White, yellow or sweet onions may be used.
- Garlic cloves – Peeled & smashed.
- Canned tomatoes – Drained. My preference is to use organic whole San Marzano tomatoes. I crush them with my hands or spatula so that there are some rustic chunks throughout.
- Preheat your oven to 375℉.
- If desired, line a large rimmed baking sheet with parchment paper for easy cleanup.
- Using about a quarter-cup of the olive oil, coat the entire surface of each pepper.
- Place them in a single layer on the prepared baking sheet.
- Season all around with your desired amount of kosher salt & freshly ground black pepper.
- Bake the peppers for 20 to 30 minutes, turning often, until the skin is slightly blistered.
- Remove from the oven.
- Transfer the peppers to a heatproof bowl.
- Immediately cover tightly with plastic wrap.
- Allow the peppers to rest in the bowl for about 15 minutes.
- At that time, the skin should be loosened making it easy to peel away.
- Peel, halve and seed all of the peppers.
- Use extra caution in removing the seeds & white membrane from the long hots.
- That will ensure that the final dish is not overly spicy.
- Cut the peppers into generous strips and set aside.
- Place a large skillet over medium heat.
- Add about a quarter-cup of the olive oil to generously coat the pan.
- When heated, add the onion strips and sauté for 10 minutes until lightly caramelized.
- Add the smashed garlic and sauté for an additional 2 to 3 minutes.
- Add the pepper strips along with a quarter-cup olive oil.
- You may need more oil to maintain a “soupy” consistency.
- Reduce the heat to a low-medium setting.
- Sauté for 30 minutes.
- Gently break up the drained tomatoes with the edge of a spatula.
- Add the tomatoes to the pan.
- Sauté for an additional 10 minutes.
- Allow the mixture to cool slightly.
- Transfer to a small serving bowl.
- Or serve directly from the skillet.
- Enjoy with lots of crusty bread.
What if I don’t want my Roasted Peppers with Long Hots to be overly spicy?
As written, these peppers have quite a bit of kick.
- If you prefer less heat, use only one or two long hots in the mix.
- For more heat, add more long hots.
- For the heat enthusiasts, you could even include some of the white pith membrane along with the long hot seeds. Proceed with caution!
Roasted Peppers with Long Hots
Top a slice of crusty artisan bread with this goodness. You decide how mild or spicy you make it. Either way will be delicious.
Ingredients
- 5 to 6 long hot peppers, more or less to your taste (about 10 ounces)
- 4 sweet bell peppers (about 28 ounces)
- 1 cup extra-virgin olive oil, divided
- coarse kosher salt
- freshly ground black pepper
- 2 small onions, peeled & cut vertically in strips (about 10 ounces)
- 6 large garlic cloves, peeled & smashed
- one 14-ounce can San Marzano whole peeled tomatoes (drained)
Instructions
-
Preheat oven to 375℉. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup.
-
Using about a quarter-cup of the olive oil, coat the entire surface of each pepper. Place them in a single layer on the prepared baking sheet. Season all around with your desired amount of kosher salt & freshly ground black pepper.
-
Bake the peppers for 20 to 30 minutes, turning often, until the skin is slightly blistered. Remove from the oven. Immediately transfer the peppers to a heatproof bowl and cover tightly with plastic wrap.
Allow the peppers to rest in the bowl for about 15 minutes. At that time, the skin should be loosened making it easy to peel away.
-
Peel, halve and seed all of the peppers. Use extra caution in removing the seeds and any white membrane from the long hots. That will ensure that the final dish is not overly spicy. Cut the peppers into generous strips and set aside.
-
Place a large skillet over medium heat. Add about a quarter-cup olive oil to generously coat the pan. When heated, add the onion strips and sauté for 10 minutes until lightly caramelized.
Add the smashed garlic and sauté for an additional 2 to 3 minutes.
Add the pepper strips along with a quarter-cup olive oil. You may need more oil to maintain a "soupy" consistency.
-
Reduce the heat to a low-medium setting. Sauté for 30 minutes.
Gently break up the drained tomatoes with the edge of a spatula and add them to the pan. Sauté for an additional 10 minutes.
-
Allow the mixture to cool slightly. Transfer to a small serving bowl and enjoy with lots of crusty bread.
Recipe Notes
As written, these peppers contain quite a bit of kick.
- If you prefer less heat, use just one or two long hots in the mix.
- For more heat, add more long hots.
- For the heat enthusiasts, you could even include some of the white pith membrane along with the long hot seeds.
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For the pepper lovers…
