NJ long hots

[Cropduster172]

I've had these a few times and they were pretty good so I thought I'd try my hand at roasting my own. Two pounds were about $3.50 at the local produce market. Olive oil, Kosher salt, cracked pepper, 10 cloves of garlic.
In the oven at 400 for about 20 minutes and then drizzle a bit more olive oil and a bit of salt.
They're are waaaaay hotter than I remember. I'll put them to good use somehow.

 

[ls1mike]

Those look great!

 

[Rand]

it really depends..
I have had jalepenos that were almost sweet.. and ones that would TORCH you.. the varieties with the evil stitches on the side are usually hotter.
I'm assuming this is true for all hot peppers.. except ones that are always very hot.. serrano etc.

Nice Roasting Job!!

 

[eljefino]

Jalapeno strength is a real nature vs nurture problem. How they grow as the weather does its thing affects the final outcome. Source: Wife grows them and we play "wheel of pepper" making dinner.

 

[97prizm]

it really depends..
I have had jalepenos that were almost sweet.. and ones that would TORCH you.. the varieties with the evil stitches on the side are usually hotter.
I'm assuming this is true for all hot peppers.. except ones that are always very hot.. serrano etc.

Nice Roasting Job!!

A friend of mines mom had jalapeno pepper plants. One plant had medium or so on one side and blazing hot on the other half. Never figured out why a jalapeno pepper plant would or cpuld do that.

 

[nickaluch]

I nice Genoa salami on fresh Italian bread place a few of those hot peppers would be my Saturday lunch

 

[Cropduster172]

it really depends..
I have had jalepenos that were almost sweet.. and ones that would TORCH you.. the varieties with the evil stitches on the side are usually hotter.
I'm assuming this is true for all hot peppers.. except ones that are always very hot.. serrano etc.

Nice Roasting Job!!

Long hots are similar in heat and heat variation to jalapenos. BTW, that's not the dish I roasted them in. I roasted on two separate baking trays lined with parchment paper.

 

[Jdeere562]

Those would sure look good in a pot of chili!

 

[NYEngineer]

One time, my chef friend gave me a long, orange pepper he grew himself. Me being me bit about an inch off of it and started chewing. I couldn't believe how hot this thing was. Never tried that trick again.

 

[Cropduster172]

I ate a total of about 3 peppers before I threw them out. I'm quite tolerant of spicy foods but these were way too hot. I put one on a BBQ beef and sharp provolone sandwich and it was overwhelming. The hill ain't worth the climb. I wonder if there's a way to turn down the heat on them... pickling perhaps??
Their crazy, curly shape makes it difficult to core them and remove the seeds.

 

[NYEngineer]

I ate a total of about 3 peppers before I threw them out. I'm quite tolerant of spicy foods but these were way too hot. I put one on a BBQ beef and sharp provolone sandwich and it was overwhelming. The hill ain't worth the climb. I wonder if there's a way to turn down the heat on them... pickling perhaps??
Their crazy, curly shape makes it difficult to core them and remove the seeds.

Trader Joe's used to sell a Habanero salsa that had carrot in it. The carrots seemed to tone the habanero way down.

 

[Jdeere562]

I would just float them in a pot of chili as it simmers for a few hours.
Then toss in the trash can. They will impart flavor without burning your mouth.

 

[mr_boring]

I ate a total of about 3 peppers before I threw them out. I'm quite tolerant of spicy foods but these were way too hot. I put one on a BBQ beef and sharp provolone sandwich and it was overwhelming. The hill ain't worth the climb. I wonder if there's a way to turn down the heat on them... pickling perhaps??
Their crazy, curly shape makes it difficult to core them and remove the seeds.

For the future...... Toss them in a blender or food processor and use them to cook with. That way you can add as much or as little as you like, or lightly apply to a sandwich.

 

[JHZR2]

Stuff them with some Italian sausage and maybe a bit of sharp provolone!