Step 1

Gather all ingredients. Rinse the whole peppers in cold water and completely dry them with a paper towel before cooking.

Step 2

Arrange rack in middle of oven, then preheat to 400°F.

Step 3

Rub each long hot lightly with oil. Then, place the whole peppers in a single layer on a parchment-lined sheet pan and place in oven.

Step 4

Roast 10 to 15 minutes on one side, then turn each pepper over using tongs and continue roasting another 10 to 15 minutes. The peppers are done when tender and lightly browned.

Step 5

Add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat.

Step 6

Place the whole long hot in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender. This may take about 10-15 minutes. Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly.

Step 7

Transfer the roasted long hot peppers to a platter or bowl, then sprinkle them with coarse sea salt and enjoy. That’s it! Buon Appetito!