Seasons/Availability
Long Hot chile peppers are available summer through fall.
Current Facts
Long Hot chile peppers, botanically classified as Capsicum annuum, are a variety of pepper that is members of the Solanaceae or nightshade family. Also known as Marconi peppers, they are considered to be medium-hot peppers and are popularly used in Italian cuisine. They have been cultivated since the 19th century and are named after Guglielmo Marconi, an Italian electrical engineer and Nobel Prize recipient who developed wireless telegraphy communication.
Storage
Long Hot chile peppers should be stored at room temperature in a dry location where they will keep fresh for up to one week. To extend their shelf life, refrigerate in a sealed plastic bag for up to two weeks.
Nutritional Value
Long Hot chile peppers are an excellent source of vitamin C, containing 20 mg per pepper, which is 33% of the daily recommended value. They also contain vitamins A and B6, folate, manganese, dietary fiber and potassium.
Applications
Long Hot chile peppers are most commonly used as a fresh ingredient; however, they can also be cooked. Roast or grill the peppers whole over high heat for about 5 minutes, turning occasionally, until lightly charred and blistered. Remove from heat and let cool before slicing for salads, sandwiches, pizza toppings, antipasto platters or salsas. They pair well with tomatoes, cheese, olives and basil and are selectively used in Italian-style sauces like arrabbiata or puttanesca. As they are medium-hot peppers it is best to add them sparingly into recipes for desired spice level. If a milder pepper flavor is preferred place them in oil overnight to reduce some of the pungency.
Long Hot chile peppers can also be used to make a flavorful hot sauce or pepper paste. To do so, boil the peppers in water with garlic and salt until soft, then blend them into a smooth paste and season as desired. Serve with cooked grains, grilled meats or vegetables for an added layer of flavor and spice.
