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Roasted Peppers with Long Hots

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.

Author Rosemary Stelmach

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

  1. Preheat oven to 375℉. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.