“Long Hots” Jersey Style

From jerzeats.com, this recipe really showcases
the peppers. Removing the seeds and ribs decreases the heat dramatically. Preheat
the oven to 375° Cover a cooking sheet in foil and put a nice bit of vegetable
oil (don’t want to smoke out the kitchen with scorched olive oil. You can add
that for taste to the finished dish.) Put your cleaned, dried, and de-stemmed
peppers on the sheet and toss to coat. The roasting can take up to 40 minutes.
Gently turn the peppers every 15 minutes, taking them out when they are
softened and just beginning to get some brown edges. Move the roasted peppers
to a bowl and tightly cover with plastic wrap. Let cool. With gloved hands the
loosened skins. Split down the middle of the pepper. Remove the majority of the
seeds where a lot of the heat lives. Discard the skins and seeds. To taste: add
a nice, simple marinara sauce, diced tomatoes, grated garlic, salt, and pepper
and serve with toasted crusty bread

[print-me target=”.post-content”]