Italian Long Hot Chile Peppers
Inventory, lb : 0
Description/Taste
Italian Long Hot chile peppers are elongated, curved to straight pods, averaging 17 to 20 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape that tapers to a point on the non-stem end. The skin is smooth, glossy, and waxy with folds and creases, and the pod is initially green, ripening to a dark red when mature. Underneath the surface, the flesh is thin, crisp, and pale green to pale red, depending on maturity, encasing a narrow, central cavity filled with small white membranes and round and flat, cream-colored seeds. Italian Long Hot chile peppers have a mild and sweet flavor mixed with low, moderate, to hot levels of spice. Each individual pepper will vary in heat level.
Seasons/Availability
Italian Long Hot chile peppers are available in the summer through fall.
Current Facts
Italian Long Hot chile peppers, botanically classified as Capsicum annuum, are an elongated, Italian variety that belongs to the Solanaceae or nightshade family. Also known as Long Hot peppers and Italian Long Hots, Italian Long Hot chile peppers have become established as an everyday culinary pepper, especially in Italian American cooking in metropolitan areas along the east coast of the United States. The peppers are used in culinary applications in both their green immature state and mature red state, but the green pods are the more common version seen in local markets. Despite the hot descriptor in their name, Italian Long Hot chile peppers range 100-1000 SHU on the Scoville scale and can widely vary in heat level. These peppers are often likened to playing a game of roulette, as the amount of spice can range from very mild to hot, and the only way to tell is by taking a bite of the pepper.
Nutritional Value
Italian Long Hot chile peppers are a good source of vitamin C, which is an antioxidant that can help boost and protect the immune system. The peppers also contain some potassium, vitamin B6, vitamin K, and fiber.
Applications
Italian Long Hot chile peppers are best suited for both raw and cooked applications such as grilling, frying, and roasting. When fresh, the peppers can be diced and added to green salads, or they can be chopped into salsas, marinades, and sauces. In cooked preparations, the peppers are popularly fried whole, including the skin and seeds, with olive oil, salt, and garlic, prepared similarly to shishito peppers. They can also be roasted and added to sandwiches or burgers, baked with cheese and cured meats as an appetizer, topped over pizza, incorporated into pasta dishes, or pickled for use as a condiment. Italian Long Hot chile peppers pair well with meats such as poultry, beef, pork, and fish, mussels, calamari, fresh bread, cheeses such as provolone, Kashkaval, and parmesan, tomatoes, corn, potatoes, and balsamic vinegar. Fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator. Pickled peppers will keep up to one year in the refrigerator.
Ethnic/Cultural Info
In the United States, Italian Long Hot chile peppers have become one of the most famous toppings on sandwiches found on the east coast, especially in New York, Chicago, and Philadelphia. As Italian Americans settled into these major cities in the early 1900s, they began experimenting with flavorful toppings to create an on-the-go, affordable meal. Peppers were a primary ingredient in comfort food in Italy, and the Italian Americans adapted the peppers into a sweet and savory topping over roasted meats. In the modern-day, the traditional street food is still the lifeblood of major metropolitan areas, and Italian Long Hot chile peppers are commonly fried, pickled, or roasted and served on top of sandwiches or served as a side accompaniment to a sandwich. In Chicago, the peppers are prominently used on Italian beef sandwiches, and in Philadelphia, the peppers are wedged into roast pork sandwiches and cheesesteaks, also sometimes topped with ketchup, fried onions, and mushrooms. In addition to meat sandwiches, a veggie sandwich was also created with Italian Long Hot chile peppers, eggplant, other green vegetables, and provolone cheese.
Geography/History
Italian Long Hot chile peppers are descendants of peppers from Central and South America that were introduced to Europe via Spanish and Portuguese explorers in the 15th and 16th centuries. Since their introduction, peppers were highly cultivated in Europe, and new pepper varieties were created for culinary use such as the Italian Long Hot chile pepper. The mild to moderately hot peppers were believed to have been introduced to the United States in the early 20th century via Italian immigrants settling along the east coast. Today Italian Long Hot chile peppers can be found growing as a garden and small farm variety in Italy and other regions of Europe. They can also be found through local farmer's markets in the United States and are sold through online seed catalogs for home garden use.
Recipe Ideas
Recipes that include Italian Long Hot Chile Peppers. One
is easiest, three is harder.
