Italian Long Hots Recipe
Recipe information
Make Italian Long Hots in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Peppers & aromatics
Olive oil & seasoning
Finishing & serving
Prep
1. Wash and trim
Rinse the long hot peppers and pat dry. Trim the stem ends but leave the peppers whole if desired (for stuffing-style) or halve lengthwise for quicker cooking. Peel the onion and cut into 1/4-inch slices. Peel and thinly slice or smash and mince the garlic. Roughly chop the parsley and set aside.
Cook peppers & onions
2. Sauté aromatics
Heat a large heavy skillet (cast-iron preferred) over medium heat. Add 2 tablespoons of olive oil and let it warm until shimmering but not smoking. Add sliced onions and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 8–10 minutes.
3. Add peppers
Push the onions to one side, add the remaining 2 tablespoons olive oil, then add the whole or halved long hot peppers in a single layer. Cook uncovered over medium-high heat, turning occasionally so they blister and char in spots, about 8–12 minutes. If peppers were halved, place cut-side down first to get good color and soften faster.
4. Add garlic and seasonings
When peppers are blistered and onions are well browned, add the garlic, dried oregano, red pepper flakes (if using) and sugar (if using). Stir and cook for 30–45 seconds until fragrant — be careful not to burn the garlic.
5. Finish with vinegar & simmer
Pour in the red wine vinegar and stir to deglaze the pan, scraping up browned bits. Reduce heat to medium-low, sprinkle in the remaining salt and black pepper, then cover the skillet and allow everything to steam together for 3–5 minutes so peppers fully soften and flavors meld. If the pan looks dry, add 1–2 tablespoons water.
Finish & serve
6. Toss with parsley & cheese
Remove the skillet from heat. Add the chopped parsley and gently toss to combine. Taste and adjust seasoning with additional salt, pepper or a splash more vinegar if desired. If using grated cheese, sprinkle it over the peppers while still warm so it melts slightly.
7. Serve
Transfer the long hots to a serving dish. Serve warm or at room temperature with crusty bread or toasted rolls to mop up juices. These also pair well as a side with grilled sausages, roasted meats, or folded into sandwiches.
8. Make-ahead & storage
Allow leftovers to cool, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or enjoy cold. Flavors often improve after a day as they marinate.
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