Italian Hot Peppers

In the restaurant industry, chefs never eat lunch at lunchtime or dinner at dinnertime because we are usually cooking those meals for everyone else. There are two snacks that my family would always eat to tide us over until our late meals; one is sliced sopressata and the other is those infamous fried (often hot) long Italian peppers. Hot from the oven and slipped between some bread they become a tasty and addictive treat.

Eating these peppers can become a game that I like to call… pepper roulette; because you just never know which pepper is going to be the very hot one. My brother Peter was so addicted to hot peppers that we named those few fiery ones after him. It was common to see a bunch of us in the kitchen, after the lunch rush, eating hot pepper sandwiches and waiting for someone to yell out…Ooooh! I just caught a Sneaky Pete!

Usually, I fry these peppers in a skillet, but lately I have used this no fuss simple roasting technique.

  1. In a large bowl, toss 12 long Italian green peppers with 4 tablespoons extra-virgin olive oil, salt and pepper.
  2. Spread them out on a baking sheet and place in a preheated 400-degree oven until browned, blistered and softened.
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2 thoughts on “Italian Hot Peppers

    • They have many Italian regional slang names and are commonly referred to as “Long Hots” or “Wax Peppers” but the technical Latin name is “Capsicum Baccatum”…they are in that family.
      Thanks for visiting!

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