This smoky salsa is a wonderful boost for burgers, sausages and more.
4-6 Jimmy Nardello red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
1. Roast the eggplant and the peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from the peppers and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add shallots and garlic, and sauté for about 3 minutes until soft. Transfer to a large bowl and add the peppers, eggplant, the oil, sugar, salt, lemon juice, cilantro and dill, and mix well.
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.
⅓ cup apple Verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper, and toss over salad greens.
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
1 pound tomatillos, husks removed
3-4 garlic cloves, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeño pepper
¾ teaspoon salt
½ teaspoon fresh ground pepper
½ cup chopped cilantro leaves
Juice of 1 lime
¼ cup chopped green onion
1. Preheat the oven to 500°. Line a baking sheet with aluminum foil and set aside.
2. After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
3. Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.
4. Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
5. When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or work bowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish.