JIMMY NARDELLO (red/80-90 days). A long Italian-type pepper with thin skin, ripening to a deep, fire engine red. Jimmy Nardello peppers are sweet and crisp when eaten raw. This pepper is very prolific and has the added benefit of drying easily. An Ark of Taste winner, it has long been considered one of the best frying peppers in the garden. A quick grill or sauté with olive oil, fresh garlic and a sprinkle of sea salt is all you need.