Roasted Shishito Peppers – a delicious recipe with green peppers, olive oil, ponzu sauce, nanami togarashi, habanero sauce, ground szechuan peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
51
kcal
Calories
4
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 lb shishito green peppers, 1 tablespoon olive oil, 1 tablespoon ponzu sauce, 1 tablespoon nanami togarashi, and more.
Yes, Roasted Shishito Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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