A common accessory in homemade Italian comfort cooking, Italian Long Hots are generally fried while still green, or roasted with olive oil, garlic and salt and served whole, skin and seeds intact.
Because they vary so much in spiciness, they are the Russian roulette of peppers. How hot is this one going to be? Many have the appearance of a large chile pepper but the mild taste of sweet peppers.
During maturity, the fruit for all Italian long hot peppers changes from green to red and, taste-wise, all pepper have a mild but somewhat spicy flavor. These peppers are very popular in Philadelphia.
CULINARY USE: Fry while still green, or roast with olive oil, garlic and salt and serve whole, skin and seeds intact.
How accurate is this information? If you notice any inaccuracies, or want to contribute additional info or photos, please email me.