Utica Long Hot Peppers
Another in the pantheon of Utica Italian specialties, along with Chicken Riggies and Utica Greens. Utica Long Hots couldn’t be easier to make, or more challenging to eat: the peppers range from mild to Jalapeño-hot, and you don’t know what you’re dealing with till you take your first bite. Serves 4.
Ingredients:
1 lb long hot peppers (Messina peppers), stems removed
2 T olive oil
2 garlic cloves, peeled and quartered
1/2 t Kosher salt
Method: heat oil in an oven-proof skillet and sauté garlic till fragrant. Add peppers and cook until one side becomes lightly charred; turn and cook till blistered on opposite side. Lower heat and cover; cook 15-20 minutes until skin becomes wrinkly and loose. Add salt before serving.
To eat, take a tentative nibble to judge hotness. If too spicy, slice open and remove seeds before continuing. Or live dangerously by plopping a whole pepper on a sausage sandwich, then enjoy your guests’ reactions as they chow down. Just kidding: they go fine on a sandwich, but taste before using and consider using smaller pieces, and no seeds, if they are super spicy.
