Italian long hot peppers, also known as Italian long hots, are a variety of chili pepper that originated in Italy. They are closely related to other long, skinny pepper varieties like cherry peppers and banana peppers. Italian long hots are known for their bright red color, long tapered shape, and spicy flavor.
What Do Italian Long Hot Peppers Look Like?
As the name suggests, Italian long hot peppers are long and skinny with a curved, tapered shape. They grow anywhere from 4-10 inches long and around 1⁄2 inch in diameter. The peppers start out green when unripe and transition to a bright, fiery red when mature.
The peppers grow upright on small bushy plants that can reach 2-3 feet tall. The plants look very similar to other chili pepper plants with green stems and leaves, white flowers, and shiny pepper pods hanging from the branches.
How Hot Are Italian Long Hots?
Italian long hot peppers register around 10,000-30,000 Scoville heat units on the Scoville scale. For comparison, jalapeño peppers range from 2,500 to 8,000 SHU. So Italian long hots can be over 3 times hotter than a jalapeño!
The exact heat level can vary from pepper to pepper based on growing conditions and genetics. But most Italian long hots are considered “hot” but not excessively fiery by chiliheads. They have moderate heat with a slow burn that builds gradually.
Flavor Profile
In addition to their heat, Italian long hot peppers are valued for their bright, fruity flavor. When fully ripe, the peppers have a sweet and tangy taste that balances out the spicy kick. They are often described as having a fruity, citrusy flavor with hints of apple and cherry.
Italian long hots contain sugars that caramelize and brown when cooked, bringing out richer, smokier notes. Their thin flesh also allows for fast cooking so the peppers retain their crisp texture.
Other Names
Italian long hot peppers go by several other colorful names including:
- Italian pepperoncini
- Tuscan peppers
- Sweet Italian chilies
- Golden Greek peppers
- Abruzzese peppers
In Italy, they are commonly called peperoncino or peperoncini. The name “pepperoncini” causes confusion with pepperoncini salad peppers, which are actually a different variety.
Culinary Uses
Italian long hot peppers can be used fresh or cooked in many Italian and Mediterranean dishes. Their versatility and bright flavor make them popular for:
- Pizza – chopped peppers add a spicy kick
- Pasta – add to olive oil or sauce for heat
- Salads – add pepper rings or diced peppers
- Sandwiches – slices or relish add spice and crunch
- Eggs – sautéed peppers make a spicy scramble
- Soups – bring smoky flavor and mild heat
- Sauces – purée into arrabbiata or puttanesca
- Vegetable dishes – sauté or roast with eggplant, squash, etc.
- Seafood – complement grilled fish or mussels
- Meats – spice up Italian sausages or chicken
Italian long hots also make excellent hot pepper vinegar and olive oil infusions.
Popularity in Italian Cooking
Italian long hot peppers are a staple ingredient in Italian cuisine and Italian-American cooking. They gained popularity in the U.S. through Italian immigration in the early 20th century.
In Italy, the peppers are especially common in the regional cuisines of Abruzzo, Calabria, Sicily, and Tuscany. They appear in classics like arrabbiata sauce, nduja spicy salami, and Southern Italian salsas.
The peppers bring a distinctly Italian flair and mild-to-moderate heat level that suits the regional cuisine.
Growing Italian Long Hot Peppers
Italian long hot peppers are easy to grow in home gardens. They thrive in hot, sunny climates with fertile, well-drained soil. Some tips for growing include:
- Start seeds indoors 8-10 weeks before outdoor planting
- Transplant seedlings when soil is warm, after the last frost
- Plant 18-24 inches apart in rows
- Fertilize monthly and water 1-2 inches per week
- Harvest peppers when they turn bright red
With ideal conditions, each plant can produce dozens of peppers through the growing season.
Where to Buy Italian Long Hot Peppers
Italian long hot peppers can be found at many grocery stores, farmers markets, and gourmet shops during summer months. Look for them in the produce aisle or with other fresh chili peppers.
If locally grown peppers are not in season, you may also find jarred Italian long hots or chili pepper relish in the condiment aisle.
You can also find seeds and plants at nurseries and online garden shops to grow your own. Popular varieties include ‘Abruzzi’, ‘Corno di Toro’, and ‘Sante’.
Substitutions
Good substitutes for Italian long hot peppers include:
- Habanero peppers – bring more heat
- Jalapeño peppers – milder heat
- Fresno chilies – very similar heat
- Cherry peppers – milder
- Peperoncini – milder
- Serrano peppers – less sweet, more heat
- Banana peppers – much milder
Adjust quantities when substituting to match the desired spice level.
Storage and Preservation
Fresh Italian long hot peppers will keep for about 1 week when refrigerated in a plastic bag.They can also be easily frozen either whole or diced into portions.
To preserve a supply of peppers for months, try canning, pickling, or making a vinegar infusion.
Dried peppers can also be stored in an airtight container for 6 months or longer. Reconstitute in water before using in cooking.
Conclusion
With their characteristic long shape, bright red color, and moderately spicy kick, Italian long hot peppers add delicious flavor and heat to many dishes. They are deeply rooted in Italian cuisine but also suitable for all types of Mediterranean, Tex-Mex, Indian, and American cooking.
Grow them in your garden or seek them out at specialty produce stores and Italian markets during peak season. Their versatility in both fresh and cooked preparations makes them a staple for pepper lovers.