A staple in the Philadelphia area, Italian long hot peppers are very popular as a topping in hoagies or roasted and served alone with bread. They are also stuffed and served as an appetizer. Delicious!
Bowl of just roasted Italian long hot peppers
Table of contents
What exactly are these peppers?
Italian long hot peppers are very popular in the Philadelphia area and are widely available at many produce and grocery stores. That said, it appears that they are much more difficult, if not impossible, to find outside of the area.
Know simply as “Italian long hots”, I had often wondered if the Italian long hot peppers were referred to by another name. The answer is debatable (see Substitutions below)…
Italian long hot peppers belong to the Capsicum annuum species, which is one of five major Capsicum species, and are considered to be a hybrid pepper. A hybrid pepper is one that develops when two self pollinating varieties are intentionally crossed.
Growing Italian long hots 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.
Raw Italian long hot peppers on baking tray
General characteristics
The Italian Long Hot Pepper is about 6 to 9 inches in length, thick walled, and the heat (ie, measured by Scoville heat unit [SHU]) varies greatly from pepper to pepper.
In fact, one of the hallmarks of the Italian long hots is that they vary greatly heat-wise from pepper to pepper. Consequently, they have been know as the “Russian roulette” of peppers because you never know how mild or spicy each pepper will be.
Many sites now list the Scoville heat index of Italian long hots from 100 to 1000. However, I have found some of the spicier long hots can be as spicy as a jalapeno pepper, which is rated as up to 8000 SHU. A much more accurate description of the Italian long hots heat index, according to one Philadelphia chef, is somewhere between a Poblano pepper (1000 to 1500 SHU) and a Jalapeno (2500 to 8000 SHU).
Other sources have rated the Scoville of an Italian long hot from 1000 to 50,000 SHU. In short, these peppers vary substantially in heat.
It has been postulated that the wide variability of range of heat associated with Italian long hot peppers may be one of the reasons that this pepper is not widely produced/available in the USA (because production plants need to be consistent).
To me, part of the allure of Italian long hots, as crazy as it might sound, is you never know what you are getting from the standpoint of heat. It’s like a surprise in every bite!
To get a better idea of heat index, see the Scoville heat unit scale shown below for selected varieties of peppers (Italian long hots not shown).
Substitutions
Although there are no direct substitutes for the Italian long hot peppers, consider the following varieties of Capsicum annuum species:
- Anaheim peppers (500 to 2500 SHU)
- Banana peppers (0 to 500 SHU)
- Cowhorn peppers (2500 to 5000 SHU) (sold by Bonnie Plants and said to taste very similar but they are not exactly same)
- Cubanelle peppers (1 to 1000 SHU)
- Friggitelli (peperoncini NOT peperoncino) (100 to 500 SHU)
- Mesilla peppers (2000 to 4000) (some say this hybrid pepper is the same pepper as the Italian long hot; they are probably different)
- Poblano peppers (1000 to 2000 SHU)
- Portuguese long hot peppers (5000 to 30000 SHU) (some claim this is the same as an Italian long hot; they are probably different)
Just roasted Italian long hot peppers
Overview of cooking
Most people cook Italian long hots directly on the stove in a pan with a little olive oil and salt. Or, you can roast them in the oven with olive oil and salt for about 15 to 20 minutes (450 degrees). Pretty simple.
How to serve
These peppers are not typically skinned or seeded when roasted whole. Some serving suggestions include:
- Serve alone with bread (+/- provolone cheese)
- Top Italian hoagie, cheesesteak, roast beef, or Italian roast pork sandwiches.
- Chop and add to pasta sauce, pizza, or even over fried calamari
- Add to scrambled eggs and serve on a hoagie roll.
- Stuff with sausage and cheese and serve as an appetizer
Where to buy
These peppers are widely available in the Philadelphia area.
If you are having trouble finding them (ie, you do not live in the Philly area), consider purchasing the Italian long hot seeds online.
You can also buy the peppers already cooked/jarred. Please see Mancini Italian long hots from Amazon or gourmet Italian groceries online.
More appetizer ideas…
Italian Long Hot Peppers
Ingredients
- 12 Italian long hots washed and dried
- 3 tbsp olive oil
- salt
Instructions
To Cook in the Oven
- Preheat oven to 450 degrees
- Place peppers on baking sheet, drizzle with oil, and sprinkle with salt.
- Roast peppers in the oven for about 15 to 20 minutes until the peppers soften up.
To Cook on the Stovetop
- Add peppers, oil, and salt to a large saute pan and heat over medium high heat.
- Continue heating until the peppers are slightly brown. Make sure to turn peppers every minute or so to avoid burning.
- After peppers have picked up a bit of browning, cover pan, reduce heat to medium/low, and continue cooking until peppers have softened up. (15 minutes or so)
Bob says
Originally from New Jersey and grew up eating Long Hots, cant find them anywhere in the mid atlantic area and when I ask for them at nurseries, they look at me like they’re smelling bad cheese. What are they really called? Ive heard them referred to as Italian roaster peppers
Marie says
They sure make it hard don’t they!! They are labeled “italian Long hots” in my area as well with no scientific name, which leads me to believe that they are some kind of hybrid (my guess, not a fact)- one of the commenters below mentioned that she grew cow horn peppers, which seem to be more widely available across the country and stated that they look and taste very similar if not the same. Give it a try?
Ray says
Bob,
Grew up with my brother and I loving “The Long Hots “ Mom would make them for us as young teenagers, but would not try them herself. I get them regularly at Altomonte’s Italian market in Doylestown,Pa. I’ve gotten them at farm markets in South Jersey on Rt. 73 in Winslow Twp. Great with good Italian bread. Ask your produce Mgr. to order them in for you. Ask for Melilla long hot peppers.
Good Luck
Ray
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!