It’s pepper o’clock at the farmers market, and Jimmy Nardellos, aka “Jimmy Nardello’s Sweet Italian Frying Peppers“ are among my all-time favorites. True to their name, the peppers present a hint of sweetness alongside a reasonable heat level. Their finer qualities are magnified by a quick trip to a hot grill, and I highly recommend fire roasting some and packing them in a jar or in the freezer for later. You’ll thank yourself (and maybe me, in which case, you’re welcome) when that day comes.
Jimmy Nardello Pimento Cheese
2 Jimmy Nardello Peppers
8 oz Sharp Cheddar (I use Kraft, pre-shredded because I’m not as fancy as you think I am)
1/2 shallot, minced
1/4 cup mild banana pepper rings, chopped, and a little bit of their juice
1/2 cup Duke’s Mayo
Fresh chives and basil, finely chopped
salt and pepper, to taste
Rub peppers with a bit of neutral oil, and place them directly over a gas burner. Turn on the flame to medium, and, using tongs, move the peppers around as each side gets a black char on the outside. Place charred peppers in a bowl, and cover. Allow to sit for a few minutes while you assemble the remaining ingredients.
In a mixing bowl, combine cheddar, shallot, banana peppers, and mayo. Season with salt and pepper and sprinkle in some fresh herbs. Stir and taste; adjust seasoning as necessary.
Remove the charred peppers from the bowl, and (wearing gloves, ideally) remove the charred outer skin, stem, and seeds. You may need to run them under a drizzle of cold water to loosen the skin or seeds, but don’t totally wash them out, or you’ll lose some of the smoky flavor. Chop up the peppers and stir them into the cheese mixture thoroughly. Taste and season.
Best enjoyed with Ritz Crackers or Pretzel Crisps and extra banana peppers and maybe some pickles if you’ve got ‘em.