Roasted Shishito Peppers

• 1/2 lb shishito green peppers
• 1 tablespoon olive oil
• 1 tablespoon ponzu sauce
• 1 tablespoon nanami togarashi
• 1 teaspoon habanero sauce
• 1/8 teaspoon ground szechuan peppercorns

1. Pre-heat oven to 400 Degrees Fahrenheit.
2. Rinse all peppers.
3. Mix the Nanami Togarashi with the ground Szechuan peppercorns. The 1/8 teaspoons is purely a guide. ground Szechuan peppercorns have a powerful flavor, I suggest you add it a shake at a time and test the powder mix before you add to the other ingredients. Don't overwhelm the Nanami Togarashi with the ground Szechuan peppercorns.
4. Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk.
5. Add peppers to the mixing bowl and toss until thoroughly coated.
6. Place on a cookie sheet or baking pan.
7. Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable.
8. Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.

green peppers, olive oil, ponzu sauce, nanami togarashi, habanero sauce, ground szechuan peppercorns

Taken from www.food.com/recipe/roasted-shishito-peppers-478191 (may not work)