Preheat your broiler to high and line a baking sheet with aluminum foil.

Place the long hots on the prepared baking sheet, making sure they are arranged in a single layer.

In a small bowl, combine the olive oil, minced garlic, crushed red pepper flakes, sea salt, black pepper, and freshly squeezed lemon juice.

Drizzle the olive oil mixture over the long hots, ensuring that each pepper is coated evenly.

Place the baking sheet on the top rack of your oven, directly under the broiler.

Broil the peppers for 8-10 minutes or until they begin to blister and char, giving them a smoky touch.

Using tongs, carefully turn the long hots over and broil for an additional 5-6 minutes to ensure they are evenly cooked.

Remove the baking sheet from the oven and let the peppers cool for a few minutes.

Transfer the long hots to a serving platter and drizzle any remaining olive oil mixture from the baking sheet to add an extra kick.

Serve the spicy long hots as an appetizer or alongside your favorite dishes for a fiery twist.