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If you know me, you know I love a spicy side that works with literally everything, from a bowl of spaghetti to a fully loaded cheesesteak. These Roasted Long Hots are blistered, garlicky, and a little unpredictable in the best way (one bite is mild, the next one brings the heat!).
They’re my go-to for game day spreads, hoagie night, and any time I want a big pop of flavor with zero fuss. This Roasted Long Hot Peppers recipe is simple, fast, and totally craveable.
Why You’ll These Roasted Long Hots
Naturally gluten-free, vegetarian, and vegan, so everyone’s happy.
Fast weeknight win: Just 5 minutes of prep, 25 minutes in the oven. Done.
Minimal ingredients, maximum flavor: Olive oil, garlic, salt, pepper, they’re classic and perfect.
Versatile: Serve as a side, pile onto hoagies and cheesesteaks, swirl into pasta, or top pizza and steak.
Tailgate-friendly: Serve warm or at room temp, and they travel like champs.
Ingredients For Roasted Long Hots
(Measurements are listed in the recipe card below.)
- Long hot peppers (Italian long hots): Any similar long, thin green hot pepper works. Can’t find them? Try Anaheim, Hungarian wax, shishito (albeit a little milder), or even jalapeños for more kick.
- Olive oil: Avocado oil or grapeseed oil also roast beautifully at high heat and make great substitutes.
- Garlic: Fresh sliced garlic is classic. Substitute with garlic powder in a pinch or roasted garlic for sweetness.
- Kosher salt: Sea salt is great, too. If using table salt, start with a bit less and adjust.
- Black pepper: Freshly ground for the best flavor. Crushed red pepper flakes add extra fire if you like.
- Lemon (optional): A squeeze of lemon adds a tart, fresh flavor and wakes everything up. Balsamic glaze adds sweet tanginess. A drizzle of good extra-virgin olive oil is always a good idea.
For the full ingredient list and cooking instructions, see the recipe card below.
How to Make Roasted Long Hot Peppers
- Prep: Rinse and thoroughly dry peppers. Keep stems on for easy grabbing.
- Season: Toss with olive oil, sliced garlic, salt and pepper on a lined sheet pan.
- Roast: 425°F for 20–25 minutes, flipping halfway, until blistered and lightly charred.
- Finish & serve: Drizzle with a touch more oil and hit with lemon juice or balsamic glaze. Serve warm or room temp. Roasted Long Hot Peppers
Grill option: Throw them on a hot grill, turning until charred and tender for extra smokiness.
How to Store Leftovers
- Refrigerator: Cool leftover italian long hots completely, then store in an airtight container up to 4 days.
- Reheat: Warm leftover roasted long hots in a skillet over medium heat or pop into a 375°F oven for 5–8 minutes.
- Make-ahead tip: Roast a double batch and keep them for sandwiches and quick pastas all week.
- Freezer: You can freeze long hot peppers for up to 2 months in a freezer safe container, but texture softens a bit. Reheat straight from frozen in a skillet.
Kellie’s Tips for the Best Roasted Long Hot Peppers
Air fryer twist: 400°F for about 8-10 minutes, shaking once, until blistered.
Dry thoroughly: Water will create steam, and steam will not allow the skin to get crispy and char.
Don’t crowd the pan: Give the peppers space so they blister instead of steam.
Watch the heat: Long hots are a wild card, taste one and season accordingly. The seeds and ribs can be removed for a milder heat.
Line the pan: Parchment or foil makes cleanup a breeze.
Flavor boosters: Finish with flaky salt, parmesan shavings, or a few anchovy breadcrumbs for savory crunch.
What to Serve with Roasted Long Hots
- Cheesesteak sandwiches or Italian hoagies (pile them on!)
- Pasta nights: Spaghetti aglio e olio, baked ziti, or creamy alfredo
- Grilled steak, sausage and peppers, roast chicken, or meatballs
- Game day boards: Italian meats, provolone, marinated olives, crusty garlic bread
- Pizza topping: Slice and scatter over a flatbread pizza or a classic Margherita pizza.
More Easy Spicy Recipes
- Szechuan Green Beans
- Grilled Jalapeno Poppers with Roasted Red Pepper Sauce
- Spicy Marinated Olives
- Sweet and Spicy Candied Bacon (Millionaire Bacon)
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Roasted Long Hot Peppers Recipe
Equipment
- baking sheet
- chef's knife
Ingredients
- 1 pound long hot peppers, Italian long hots or similar variety
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon freshly ground black pepper
- Optional: a squeeze of fresh lemon juice or a drizzle of balsamic glaze for serving
Instructions
- Rinse the peppers and pat them dry. Leave the stems on for easier handling and a rustic presentation.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Place the peppers on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, black pepper, and garlic slices.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the skins are blistered and slightly charred in spots.
- Transfer to a serving platter and drizzle with a little extra olive oil. Finish with a squeeze of lemon juice or balsamic glaze if desired. Serve warm or at room temperature.
Notes
Grill Option: For an even smokier flavor, roast the peppers on a hot grill instead of the oven.
Serving Ideas: Pair with Italian bread, melted provolone, or use as a topping for sandwiches, pizza, or steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
