Recipe: Jimmy Nardello Peppers

When I was at the market, putting these Jimmy Nardello peppers in my basket, I heard someone ask, “um, excuse me, how do you cook those?” I was wearing a mask, but I think I conveyed my glee through big eyes and hand gestures. I LOVE to be asked this question! 

You’ll need a heavy pan, I told her. Cast iron is best, because you want to get it really hot. Once it’s smoking, add a good glug of olive oil and the peppers (cut off their stems first). Cook them, stirring only once or twice, until they collapse in on themselves and become tender. Let them get charred in a few places. Transfer the peppers to a plate, splash with sherry vinegar or red wine vinegar, and season generously with salt. That’s it! So easy, so good. 

Right after I finished describing my recipe, a guy nearby jumped in to say that he likes to make gazpacho with these peppers. It was a very Berkeley moment!