Roasted Long Hot Peppers
- Long hots, stem trimmed off
- Olive oil – enough to thoroughly coat each pepper
- Kosher salt
- Garlic cloves, optional (unpeeled)
Preheat oven to 375 degrees. In an 8 inch square or 9×13 inch baking pan (depending on how many peppers you have), toss peppers in olive oil and spread in an even layer in pan (no overlapping). If using garlic, simply give the papery cloves a good smash – they will be imparting their essence here, and you will remove them before serving/storing. I would use 4 garlic cloves per 10 peppers. Sprinkle generously with kosher salt. Roast peppers for 35-40 minutes, or until completely softened and starting to turn golden brown. Cool for ten minutes before serving, or cool to room temperature and store in air tight container in the fridge, up to two weeks.