Restaurants›St. Jack›Jimmy Nardello Escabeche Recipe

Jimmy Nardello Escabeche Recipe

Inspired by St. Jack
Time1h
Serves4

GRILLED & MARINATED LOCAL PEPPERS, PICHOLINE OLIVE, FIG, SHALLOT, MUSTARD SEED, BABY BASIL

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Ingredients

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Marinated Peppers

Method

Preparation

1

Grilling the Peppers

Preheat a grill to medium-high heat. Grill the Jimmy Nardello peppers for about 8-10 minutes, turning occasionally, until they are charred and tender. Remove from the grill and let them cool.

2

Preparing the Marinade

In a medium bowl, combine the olive oil, red wine vinegar, salt, black pepper, and mustard seeds. Whisk until well combined.

3

Chopping Ingredients

Once the grilled peppers are cool, slice them into strips. Thinly slice the shallots and chop the figs into quarters.

4

Combining Ingredients

Add the grilled pepper strips, sliced shallots, chopped figs, and Picholine olives to the marinade. Toss gently to coat all the ingredients.

5

Marinating

Cover the bowl and let the mixture marinate in the refrigerator for at least 1 hour, or up to 24 hours for more intense flavors.

6

Serving

Before serving, stir in the baby basil leaves. Serve cold or at room temperature as a delightful appetizer or side dish.