One of the best sandwich toppings ever is Roasted Long Hot Peppers. If you like a bit of spice on your sandwich, nothing can beat em. Nothing except Long Hots shallow fried in Olive Oil and Garlic. The added benefit of essentially confitting your peppers in garlic oil is you can save that oil to brush on (or pour over) your sandwich buns. I’m getting a little anxious just thinking about it. I already ate all the peppers in my house but I… I might have an addiction.
When I first started roasting long hots at home I would hold them with tongs over my stove’s burner. You may or may not know that I do not live on a campground. Cooking things inside over an open flame seems a little unnecessary – plus they had a hint of gas to them. After I tried and rolled my eyes at that a couple of times I used the oven. I’d toss the long hots with olive oil and a bit of salt then put them on a sheet pan under the broiler. I guess my mistake was that I was treating long hots like roasted red peppers. Typically you want to char the outside of the pepper then wrap them in a bowl for a few minutes so the outer skin comes off and you’re left with the inner flesh. That’s not what I was looking to put on my sandwich.
I was looking for the bite of a chili with the juiciness of a slow hot bath in quality olive oil and a hint of garlic. As the garlic and olive oil infuses with the chili, the chili infuses the oil. If I had the patience to do so, I would make batches and batches of this stuff and jar the whole thing to keep on the shelf. I mean… I guess I have a new project to work on now.
To shallow fry Roasted Long Hots in Garlic Oil, start by preheating your oven to 400°F. Find an oven-safe pan or skillet to hold your long hots and about a half inch of olive oil. For four chilis I used a quarter cup of oil. I threw in a few cloves of garlic I had sitting on the counter but next time I’ll add a whole head. Add the chilis to the pan, brush the tops with oil and sprinkle with a bit of sea salt. Heat the chilis for about 4-6 minutes then flip with tongs for another 4 minutes. Enjoy as you’d like! I like to slice them open, remove the seeds, then layer them on top of my sandwich with some Garlic Aioli. Actually, I like to take a tablespoon of the garlic oil and mix it with two tablespoons of the aioli for my sandwich spread. I’ll be posting that story later this week 😉
I’d love to see what you’re putting your Roasted Long Hots in Garlic Oil on. Tag #eatupkitchen on Instagram to share!
Roasted Long Hots Garlic Oil
- 6 Long Hot Peppers
- 1 Head Garlic cloves smashed
- 1/2 cup quality olive oil
- coarse sea salt
- Preheat oven to 400°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.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.