I am always looking for different foods to add to my meals to give them more flavor. Somehow, I have never thought about telling you guys about this, but that injustice is about to be corrected. Long hots have always been one of my favorite peppers to use in eggs, sandwiches, pasta…pretty much anything and everything.
Grilling long hots are very easy to make and they keep for quite some time. I will make a batch of them up every week and the peppers I eat on day six or seven are just as good, if not better, than the peppers I ate on day one. The heat tends to vary from pepper to pepper, which makes life rather interesting. I have had long hots that were extremely mild and I have had them that set off a 5-alarm fire in my mouth.
Once they are grilled off, you can put them into a little bit of olive oil and a Tupperware container and you are good to go. I personally like to use them in dishes that have a little bit of cheese to temper the heat, but have been known to eat them just as they are. In fact, they are wonderful before the meal with bread to give your guests something to nosh on before dinner comes out.
Grilled Long Hots
Long Hot Peppers
Garlic (to taste)
Kosher Salt (to taste)
Bring grill to temp (around 350 degrees). While grill is warming, coat peppers with olive oil (you can remove the stems, but I prefer to leave them on for when they are being served a la carte or with bread). When the grill has come to temperature, lay peppers across grates and close lid. Turn the peppers about every 5-8 minutes until they are softened and beginning to brown (they will become very limp).
When the peppers are done, put them into a small Tupperware container and add 2T of olive oil, crushed garlic, and kosher salt. Put the lid on and toss them so spices coat all of the peppers.
That’s it! Dice one up and add it to your eggs in the morning. Cut one open and add it to a pork sandwich with some roasted red peppers and provolone cheese, or serve them up as an appetizer. This is just a solid condiment to have you in your fridge all the time that will really liven up just about any meal.
*Photo Courtesy of BDamon via Creative Commons License