Roasted Long Hot Peppers are one of the best sandwich toppings EVER. If you like a bit of spice on your sandwich, nothing can beat ’em. Nothing except; Roasted Long Hot Peppers shallow fried with Garlic in Olive Oil. Not only are the peppers super tender and extra tasty, you also get this garlic and long hot infused olive oil to use as a sandwich dressing.
When I first started roasting long hots at home I would hold them over my stove’s burner with tongs. Cooking food over an open stovetop flame seems a little unnecessary – plus they had a hint of gas to them. After trying this method a few times I thought the oven night be a smarter choice.
I’d toss the long hots with olive oil and a bit of salt then put them on a sheet pan under the broiler. This is okay if you want charred long hots and (like roasted red peppers) want to remove the skins. But that’s not exactly what I’m looking to put on my sandwich.
I want the mild bite of chili pepper that’s been sauna-ing in hot olive oil with a hint of garlic. Although, when it’s all said and done, I think my favorite part is the olive oil infused with garlic and long hots. Brush this oil over a whole French baguette along with the long hots and you’re in a good place. Maybe bring a little aged stinky provolone to the party, too!
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To shallow fry Roasted Italian Long Hots in Garlic Oil, start by preheating your oven to 400Ā°F. Find an oven-safe pan or skillet to hold your long hots and add about a half inch of quality olive oil. For four chilis, I used a quarter cup of oil. Throw in 4-12 cloves of garlic (with or without paper). Add the chilis to the pan, brush the tops with oil and sprinkle with a bit of coarse sea salt. Place the pan in the oven for about 4-6 minutes, flip long hots with tongs, then return to the over to cook for another 4 minutes.
Roasted Italian Long Hots are awesome as sandwich toppings along with homemadeĀ Garlic Aioli. If you want to go the extra mile you can make a killer sandwich spread by mixing 1TBS Long Hot Garlic Oil with 2 TBS Garlic Aioli. Can’t wait to see how you all enjoy your Roasted Long Hots in Garlic Oil!
For another serving suggestion, check out this Pork Schnitzel Sandwich.
Roasted Long Hots in Garlic Oil
2
servings2
minutes12
minutes17
minutesRoasted Italian Long Hot Peppers are one of the best sandwich toppings EVER. If you like a bit of spice on your sandwich, nothing can beat ’em. Nothing except;Ā Roasted Italian Long Hot Peppers shallow fried with Garlic in Olive Oil. Not only are the peppers super tender and extra tasty, you also get this garlic and long hot infused olive oil to use as a sandwich dressing.Ā
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Ingredients
4 Long Hot Peppers
4 Cloves Garlic; cloves smashed
1/4 Cup quality Olive Oil
coarse sea salt
Directions
- Preheat oven to 400Ā°F.
- Wash long hots and add to an oven safe pot, pan, or skillet (cast iron pan works great).
- Add oil and smashed garlic (skins on or off) to pan and throughly coat chilis in oil. Sprinkle with sea salt.
- Roast in oven for about 4-6 minutes then remove, flip and roast another 4-5 minutes until done.
- Set pan aside to cool. Strain and reserve chili garlic oil as condiment for sandwiches. Reheat to Luke warm when ready to use.
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How long can you keep the oil from this recipe and should it be refrigerated?
Thatās a great question for which I donāt know the exact answer. Iām going to say itās good in an airtight container at room temp for a couple days. Any longer should be kept in the fridge. Iāll see if I can get a more reliable answer and get back to you. Thanks for asking!
This summer I grabbed a giant basket (go to their Yelp page and you can see size of the basket in the pictures of tomatoes) from Stella farms in South Jersey (around 150 peppers!!!). This was only $10-$15 for this giant basket! Too many too fry up so I roasted them in the oven with some EVOO, S&P and garlic cloves and then let them cool. Took longer too roast due to the multiple sheet pans. After cooling, I peeled all the skins and also tried to get most of the seeds, but they are still really spicy. Most people donāt mention peeling the skin but that is a critical step IMO for the best texture and flavor. My grandmom from South Philly did it this way for my grandfather and then she would freeze them in wax paper layers. I did the same so now that I have them frozen, I can take out a layer every week or so all winter long until next year! Use them in sandwiches, peppers and eggs, gravy for pasta, etc. Great with roast pork deli meat too and of course hot roast pork and cheesesteaks.
Jeff, thank you so much for sharing this! Iām putting Stella farms on my to-visit list. I agree that removing the skins is best, especially when youāre dealing with large quantities. Iāll have to try freezing them!