Long Hots: Heat, Flavor & How to Cook Them Perfectly

If you’ve spent any time in the Philadelphia or New Jersey area, you’ve probably encountered long hots. Maybe you’ve even braved their tangy flavor and unpredictable heat yourself. One bite might be surprisingly mild, while the next sets your mouth on fire. That’s part of what makes them so appealing!

But what are long hots, exactly? They’re a type of chili pepper, scientifically known as Capsicum annuum. Think of them as cousins to jalapeños and bell peppers, sharing some similarities but boasting their own unique character.

This article is your guide to the world of long hots. We’ll explore different ways to prepare them – roasting, frying, stuffing – and discuss the best ways to serve them up. Whether you’re looking for the perfect sandwich topping, a flavorful appetizer, a spicy side dish, or even a unique main course, long hots are incredibly versatile.

From their distinctive flavor profile to their adaptability in the kitchen, long hots offer a culinary experience that’s both exciting and satisfying. They’re a regional favorite for a reason, and we’re here to show you why.

What are long hots? A deeper dive

If you’re not from around here, you might be wondering: What are these long hots everyone is talking about? Let’s take a closer look.

Origins and history

Long hots are especially popular in Philadelphia and New Jersey, where they’re a staple of Italian-American cuisine. You’ll often find them piled high on sandwiches like Italian sausage, roast pork, and even cheesesteaks.

It’s likely that long hots have roots in Southern Italian cooking, where similar types of peppers are used to add a kick to dishes. But the specific origin story of the long hot as we know it today is a bit hazy.

Characteristics of long hot peppers

These peppers are easy to spot, thanks to their slender shape and bright green (or sometimes red) color. They usually grow to be about 6 to 9 inches long.

The heat level of a long hot can be a bit of a surprise. They’re usually rated between 100 and 1,000 Scoville heat units (SHU), which is pretty mild. For comparison, a poblano pepper is usually around 1,000 to 1,500 SHU, and a jalapeño is around 2,500 to 8,000 SHU.

But here’s the thing: In my experience, long hots often pack more of a punch than their official SHU rating would suggest. You might bite into one expecting a gentle warmth, and then BAM! You’re hit with a fiery blast. It’s part of what makes them so exciting (and sometimes a little scary) to eat.

Preparing long hots: Roasting

There are many ways to prepare long hots, but roasting them is one of the easiest and least messy, especially if you’re cooking up a large batch. Plus, roasting brings out the peppers’ natural sweetness, balancing the heat.

Step-by-step roasting instructions

Here’s what you’ll need:

• Long hots
• A neutral cooking oil (like avocado or canola)
• Salt
• Pepper

First, rinse the peppers thoroughly and dry them well. You don’t want them steaming in the oven.

Next, toss the peppers with enough oil to coat them lightly. Sprinkle with salt and pepper.

Lay the peppers in a single layer on a baking sheet. Try not to overcrowd the pan, or the peppers will steam instead of roasting. You may have to roast them in batches if you’re making a lot. If you don’t have enough space, use two baking sheets.

Roast in a 400°F oven for about 20-25 minutes, flipping the peppers halfway through so they brown evenly.

Once the peppers are roasted, you can put them in a bowl and cover it to steam them. This makes them easier to peel, but it’s optional.

Tips for perfect roasted long hots

• Use a neutral oil with a high smoke point, like avocado oil, canola oil, or refined olive oil.
• Don’t overcrowd the pan! Overcrowding will cause the peppers to steam instead of roast. If needed, roast in batches.

Preparing Long Hots: Frying

There are lots of ways to cook long hots. Roasting is great, but frying them takes them to a whole other level. The high heat caramelizes the natural sugars, and the oil adds a richness that’s hard to beat.

Why Frying?

Frying really changes the flavor of the peppers. It adds another layer of flavor and transforms the texture. The peppers get blistered and slightly charred, which gives them a smoky taste that’s just amazing.

Step-by-Step Frying Instructions

Ready to get started? Here’s what you’ll need:

• Long hots
• Oil
• Salt
• Pepper

First, rinse the peppers really well and dry them thoroughly. You don’t want any extra water in the pan when you add the oil.

Next, grab a heavy pan or skillet. Cast iron is perfect for this! Add about a quarter-inch of oil and heat it over medium-high heat. You want the oil hot, but not smoking.

Carefully place the peppers in the hot oil. You don’t want to overcrowd the pan, so you may have to do this in batches. Cook the peppers for about 5-7 minutes per side, flipping them occasionally, until they’re blistered and starting to soften.

Tips for Perfect Fried Long Hots

Here are a few tips to get the best results:

• Use an oil with a neutral taste and a high smoke point. Avocado oil, grapeseed oil, or even canola oil work great.
• Don’t overcrowd the pan! If you do, the peppers will steam instead of fry.
• If you need to, cook the peppers in batches. It’s better to take your time and get them right.
• And of course, be careful when you’re frying with hot oil! It’s easy to get burned, so take your time and pay attention.

Stuffed Long Hots: A Recipe (and Variations!)

Stuffed long hots are incredibly popular as appetizers, side dishes, or even as a light main course. They’re particularly popular in Italian-American cuisine, where the heat of the pepper plays beautifully against creamy cheeses and savory sausage.

One of the best things about stuffed long hots is how easily you can customize them to fit your own tastes and dietary needs. Don’t like sausage? No problem! Want to crank up the heat? Easy! This recipe is just a starting point for your own long hot creations.

Basic Stuffed Long Hot Recipe

Here’s what you’ll need:

• Long hots (about 1 pound)
• 1 pound Italian sausage, removed from casings
• 8 ounces mozzarella cheese, shredded
• 1/2 cup breadcrumbs
• 1/4 cup Pecorino Romano cheese, grated
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
• 2 tablespoons fresh herbs (such as parsley, oregano, or basil), chopped

Here’s how to make them:

1. Preheat your oven to 400°F (200°C). You can also broil them for a faster (but more closely monitored) cooking process.
2. Carefully slice the long hots lengthwise, creating a pocket for the filling. Remove the seeds and membranes if you want to reduce the heat.
3. In a bowl, combine the Italian sausage, mozzarella cheese, breadcrumbs, Pecorino Romano cheese, sun-dried tomatoes, and herbs. Mix well.
4. Stuff each long hot with the sausage mixture.
5. Place the stuffed peppers on a baking sheet.
6. Roast for 20-25 minutes, or broil for 5-10 minutes, until the peppers are tender and the filling is cooked through and golden brown.

Recipe Variations and Substitutions

Want to mix things up? Here are a few ideas:

• Vegetarian Option: Omit the sausage or use a plant-based sausage substitute. You can add extra vegetables like chopped mushrooms or spinach to the filling.
• Spicier Version: Use hot Italian sausage or add a pinch of red pepper flakes to the filling.
• Cheese Variations: Try using provolone, ricotta, or a combination of cheeses for a different flavor.
• Pepper Substitutions: If you can’t find long hots, you can use Anaheim peppers, cowhorn peppers, friggitelli peppers, jalapeños, or poblano peppers. Keep in mind that the heat level will vary depending on the pepper you choose.

Serving suggestions and enjoying long hots

Long hots are incredibly versatile. Whether you’re a seasoned cook or just starting out, here are some ideas to get you thinking about how to enjoy them.

Serving Suggestions

• Sandwiches: Long hots are a classic topping for Italian sausage sandwiches, roast pork sandwiches, chicken parmesan, and, of course, the iconic Philly cheesesteak. Their heat and slightly bitter flavor really cut through the richness of the meat and cheese.
• Appetizers: Stuffed long hots make a great appetizer for parties or gatherings. Try stuffing them with a mixture of breadcrumbs, cheese, and herbs.
• Side Dishes: Roasted or fried long hots are a delicious side dish with grilled meats or vegetables. Roasting them brings out their sweetness, while frying them adds a satisfying crunch.
• Main Courses: Don’t underestimate the power of a stuffed long hot as a main course! Serve it with a side salad for a light but flavorful meal.

Creative Uses for Long Hots

Ready to get a little more adventurous? Here are some unexpected ways to use long hots:

• Bruschetta: Chop up some long hots and use them as a topping for bruschetta. The heat will add a kick to this classic Italian appetizer.
• Eggs: Add chopped long hots to scrambled eggs or omelets for a spicy breakfast.
• Pasta Dishes: Incorporate long hots into pasta sauces or use them as a garnish. They’ll add a burst of flavor and heat to any pasta dish.
• Pizza Topping: Looking to spice up your pizza night? Add long hots as a topping. They pair well with sausage, pepperoni, or even just cheese.

Tips, storage, and safety

Here are a few tips to keep in mind when you’re working with long hots.

Safe handling of hot peppers

These peppers can be pretty intense, so it’s important to handle them properly.

• Use gloves. Capsaicin, the active ingredient in hot peppers, can irritate your skin.
• Avoid touching your eyes. You do not want to get that capsaicin in your eyes!

Storage instructions

If you have leftover roasted, fried, or stuffed long hots, you can refrigerate them for 3 to 5 days. You can also freeze stuffed long hots for up to 3 months.

Adjusting the heat level

Long hots can range from mildly spicy to fiery hot, so you may want to adjust the level of heat.

• Seed the peppers. Removing the seeds and membranes will definitely dial down the heat.
• Use different peppers. If you’re sensitive to spice, you can substitute a milder pepper, like banana peppers, for the long hots.

Frequently Asked Questions

In Conclusion

Whether you roast them, fry them, or stuff them, long hots are incredibly versatile. You can use them to spice up almost any dish. Their unique flavor profile makes them a welcome addition to cuisines from around the world.

But long hots hold a special place in the Philadelphia/South Jersey culinary landscape. They’re more than just a pepper; they’re a symbol of home, tradition, and a certain fiery spirit.

So, I encourage you to get your hands on some long hots and start experimenting! Don’t be afraid to try something new. Whether you stick to the classic preparations or invent your own long hot masterpiece, I’m sure you’ll discover a new favorite way to enjoy these incredible peppers. Give the recipes a try, and share your creations and your own long hot adventures!