"Long Hots" Jersey Style

"Long Hots" Jersey StyleFrom jerzeats.com, this recipe really showcasesthe peppers. Removing the seeds and ribs decreases the heat dramatically. Preheatthe oven to 375° Cover a cooking sheet in foil and put a nice bit of vegetableoil (don’t want to smoke out the kitchen with scorched olive oil. You can addthat for taste to the finished dish.) Put your cleaned, dried, and de-stemmedpeppers 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 aresoftened and just beginning to get some brown edges. Move the roasted peppersto a bowl and tightly cover with plastic wrap. Let cool. With gloved hands theloosened skins. Split down the middle of the pepper. Remove the majority of theseeds where a lot of the heat lives. Discard the skins and seeds. To taste: adda nice, simple marinara sauce, diced tomatoes, grated garlic, salt, and pepperand serve with toasted crusty bread[print-me target=".post-content"]