Jimmy Nardello Peppers, Two Ways

Today I picked the first few of the Jimmy Nardello peppers that I started from seeds indoors early in the spring.  They were worth the wait.  D. hasn’t had them before pulled a little piece right off the cutting board try it.  He said they have good flavor.  He is absolutely correct.  I had cut some in longer strips to sauté with zucchini, onions, half of a carmen red pepper and beef fajita meat from Jordandal Farms.  This morning I marinated the meat this in lime juice with unmeasured quantities of chili powder, cumin, black pepper and a little sea salt.

A smaller quantity of the Jimmy Nardellos ended up finely chopped in a fresh salsa with a clove of minced garlic, onion and two good-sized heirloom tomatoes with sea salt and pepper.

With tortillas, a little freshly grated sharp cheddar cheese and some sour cream this was a really satisfying dinner.  Of course, no pictures of the finished product.

I also saved some of the seeds for next year.  The seeds for this year’s crop came from Seed Savers.  I’ll be keeping up that tradition too.

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