Roasted Long Hots in Garlic Oil

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.

Roasted Long Hots in Garlic Oil
Roasted Long Hots in Garlic Oil

When I first started roasting long hots at home I would hold them over my stove’s burner with tongs (fyi – 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 this method a few times I determined the oven might 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. That’s not really what I’m looking to put on my sandwich.

I want a mild bite of chili with a a hint of garlic that’s been bathing in hot olive oil. When it’s all said and done though, I think my favorite part might be the long hot / garlic infused olive oil. Brush a ton of this stuff over a whole French baguette along with the long hots and you’re in a good place. Maybe bring a little stinky aged provolone to the party too!

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 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 heat for another 4 minutes.

Roasted Long Hots are awesome as sandwich toppings along with homemade 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
Roasted Long Hots in Garlic Oil

Roasted Long Hots in Garlic Oil

5 from 1 vote
Recipe by Anthony Course: Sandwiches, SidesDifficulty: Super Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

12

minutes
Total time

17

minutes

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. 

Ingredients

  • 4 Long Hot Peppers

  • 4 Cloves Garlic; cloves smashed

  • 1/4 Cup quality Olive Oil

  • coarse sea salt

Directions

  • 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.

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6 Comments

  1. Perry Argentina

    How long can you keep the oil from this recipe and should it be refrigerated?

    • That’s a great question for which I don’t know the exact answer. I’m going to say it’s good in an airtight container at room temp for a couple days. Any longer should be kept in the fridge. I’ll see if I can get a more reliable answer and get back to you. Thanks for asking!

  2. 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 don’t 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! I’m putting Stella farms on my to-visit list. I agree that removing the skins is best, especially when you’re dealing with large quantities. I’ll have to try freezing them!

  3. Pingback: Pork Schnitzel Sandwich | Eat Up! Kitchen

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