Italian long hots – but what kind of pepper are they anyway?
Oh, I really love these peppers! These peppers are pretty popular in the Philadelphia area. Know simply as “Italian Long hots”, for years, I would wonder what type of pepper the Italian long hot peppers really were.
Then, one day, a few years ago, I was at my local store picking up some vegetable plants for my garden and I saw the answer: Italian long hots are called Mesilla peppers. Well, I thought I had the answer until a reader mentioned otherwise.
My assumption is that these peppers are a hybrid, some kind of cross between a mesilla pepper and another pepper.
These are pretty easy to find at certain local stores but I’d imagine outside of the Philadelphia area, they might not be as easy to find. Growing them is super easy! They don’t require a lot of water, just plenty of sunshine. I bought two plants this year and they yielded about 2 dozen peppers each.
Mesilla peppers: Heat index
Mesilla peppers: Heat indexSo, it’s been said that eating Italian long hots is like playing Russian roulette because some are milder than others. That’s probably because Italian long hots are hybrid peppers. According to the Scoville heat index, the Mesilla peppers have a heat index of 4500, which is similar to that of Jalapeno peppers, and I’m not sure what the other pepper was used in the hybridization process (if it was even intentional, probably not).
If you seed Jalapeno peppers, they are not that hot and the same holds true for Italian long hots (although this has also been challenged and it is said that seeding does not affect the heat index).
Cooking and serving Italian long hots
I usually cook long hots in a pan on top of the stove, using a little salt and olive oil. Pretty simple. This time I opted to put the peppers in the oven after drizzling with olive oil and salt. Easy!
Serve long hots with bread and cheese, or (my preference) as a topping to your favorite sandwich. My favorite way to eat these is stuffed in a veggie hoagie (roasted eggplant, roasted red peppers, broccoli rabe and provolone cheese). They are also good on roast beef or roast pork sandwiches.
Ingredients
- 12 Italian long hots
- 3 tbsp olive oil
- salt
Instructions
- Preheat oven to 450 degreesPlace peppers on baking sheet, drizzle with olive oil, and sprinkle with saltRoast until the peppers soften up, about 15 to 20 minutesCool and serve with bread and cheese or as a topping for sandwiches (you may want to seed the peppers before eating to reduce the heat, depending on your tolerance for spicy foods)These may be covered with olive oil and stored in the refrigerator for later use
Trish Briscella says
Hi Marie, How long will the hot peppers last once you put in the refrigerator?
Marie says
The FDA states 3 to 4 days in the refrigerator but I’d recommend freezing peppers for longer storage (up to 12 months)
peter says
My mom used to fry them in olive oil and make a sandwich with them. I do the same thing. The ones she got was really hot. When she will fry them I’ll walk in the kitchen and chock LOL.
Marie says
sounds good! Agree, I’ve heard people saying eating them is like Russian Roulette -you never know how hot they’re gonna be!
Susan Testa says
Hi Marie,
What is the IG name so I can follow you.
Thanks.
Susan
Marie says
Lifeinpixelz_
There is an Instagram icon on my home page (top right on desktop) or in mobile click menu icon and scroll down
Florence Crosta-Furino says
I’m from Jersey and live on the coast in NC. Grew cow horn peppers this year and they taste and look like long Italian hots. I fry them in olive oil and then add a can of stewed tomatoes. Purchased At Lowe’s. Try them you won’t be disappointed.
Marie says
Wow, they do like so much like Italian long hots! Thanks for the tip
George says
Great post! I too find that they can be unpredictable – either hot or really really hot. Eating some right now with gnochi and a nice spicy tomato sauce. The peppers are plated separately. I make them on my barbeque grill in a disposable foil pan. I cut them in half lengthwise, and remove the seeds. Medium heat on the grill, pour in a little olive oil (I don’t care for them when they are drenched), and monitor. I find they can cook on the grille somewhat unevenly so they do need some attention and be removed before they turn burnt and crunchy. I sprinkle salt on them when they are still hot. The Publix supermarket chain carries them, and my store has them all of the time, even during this coronavirus crisis. Be well. Thanks for posting!
Marie says
Sounds yummy! I’ll have to try that next time I have some and I cook outside. And I love gnocchi too!
George says
My first exquisite taste of gnocchi was homemade by my ex-mother-in-law who came here from Calabria. She could cook my shoe and I woudl eat it. Her gnocchi has never been equaled by any restaurant in which I have dined, since they probably get it from Cysco or someone else. I promise this is not a commercial, but I used Gia Russa’s refrigerated mini-gnocchi and their Spicy Sicilian sauce for a quick and delicious meal, wonderfully paired with a side dish of Italian long hots..
Tammy Trojanowski says
Hi,
I have been looking for Long hot peppers plants to grown. It is next to impossible to find them, especially here in Texas, Do you have any suggestion and point me to where I am able to purchase these plants and grown them myself. I can eat these all day with just everything – and they MUST be hot.
Marie says
So hard I know! I’ve seen them on Etsy I think and you may be able to get some ideas in comments from other readers….our local nursery sells them (once they reopen) but I’m not sure if they’d ship them. Email me for more info
ralph di fiore says
Italian long hot peppers were always available to purchase in NJ, either from the supermarket or local farms. I now live along the Eastern part of NC and these peppers are not readily available. I was unable to find anything online and I was wondering if you or anyone else would happen to know where I can order online or local farm that would ship to me.
Much appreciated
Marie says
I believe there are people who sell the seeds on Etsy..I would start there. My local nursery sells the plants in the spring but I’m not sure they are in the business of shipping plants
Sandy mcconnell says
I also live in SE NC. The closest to NJ/Phila long hots I’ve found are called “Cow Horn” peppers. Plants are from “Bonnie Plants” which are sold at many stores. Grow well in southern humidity. You won’t be disappointed.
Franchina says
Making some in the oven now stuffed with prosciutto and extra sharp stinky provolone cheese! Yum!
Licia Trifoglio says
Great way to prepare them. Growing up they were always on the table as a side. Wonderful on italian bread with a sprinkle of grated cheese or a slice of provolone. Making them tomorrow to go along side my pasta with bolognese. I also like to add these to my sausage and broccoli rabe pasta after they are cooked. Just yummy 🙂
karen says
I am so happy to have found this. I just harvested over a dozen of these beauties and am at this moment roasting them slowly with salted beef heart. I and the fur babies are getting impatient. Anyway, the seeds I have are called pepperoncini by that company. I tried these before and they sure didn’t look like pepperoncini. I did some research and discovered the peppers produced are actually Italian Long Hots. I wrote the company and two years later purchased same which are the Italan Long Hots. LOL I picked up the same packet because the seeds are hard to find and are not viabe for long here in Ecuador.
Marie says
They are great when slow roasted! This is about the time for me to get my plant started. Fortunately, my local nursery sells the plants. It’s a short growing season here too but the same nursery that sells the plants also sells the peppers year round, so I’m fortunate. It’s much more fn to grow your own though!
Dave says
Hi Maria – south Philly Italian born and raised near 9th street Italian market – surprised no one mentioned serving these long hots with blue point crabs and spaghetti – such a favorite all timer- plus the aroma is spiritual – ciao Bella
Marie says
Spaghetti and crabs!!! My all-time favorite food! My dad would always make it but I’ve never had long hots with it! I’ll definitely try it next time…thanks so much for the suggestion 🙂
Sandy says
am also from the Phila/SoJersey area……….love long hots. Have since moved to NC. When I ask about them…..they don’t have a clue. Started searching and have found a pepper plant very close to Philly long hots. They are called “cowhorn” peppers and are grown by Bonnie Plants. Try them, you won’t be disappointed!!!
Marie says
They look almost exactly like long hots! I’m going to compare if I can find a cowhorn plant locally – plently of long hots here 🙂
Lisa Grazionale says
I’m also from Philly living in NC. Where is Bonnie Plants located?
Nick says
Thank you for posting this.
Robert Costanzo says
I am looking for fresh Italian long hot peppers I can buy on line or near Seattle.
Thank you,
Marie says
Try this link or this one
Marianna Oconnell says
Over 25 years ago I ate my first Italian Long Hots while visiting a friend in Philly. Since then I’ve cooked all sorts of peppers but just like the hoagie roll, they’re not the same. I live in St Lou and wondered if you could help me with finding seeds.
Thank you
Marianna
Marie says
I just saw some for sale on Amazon.com of that doesn’t work, send me an email in late spring or early summer and I’d be happy to send you some seeds from my plant. I buy long hots every at the local plant nursery
Franklin says
Mesilla peppers are a cayenne hybrid, and not the same as long hots. Long hots are 500-1000 on the Scoville scale, so much much milder than a jalapeño. Also, seeds do not contain any capsaicin, so removing the seeds does not make a proper less spicy.
Marie says
Hi Franklin – thanks for the information! Interesting to hear that about the seeds…as far as long hots, my info is from the local nursery here is Philadelphia suburbs. Are you in the northeast region of the US too? My hunch is that the Italian long hots are a Mesilla hybrid since they are unique to this area and they vary so much in intensity from one pepper to another. Thanks for calling attention to this!