Roasted Shishito Peppers - cooking recipe

Ingredients

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

Preparation

Pre-heat oven to 400 Degrees Fahrenheit.
Rinse all peppers.
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.
Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk.
Add peppers to the mixing bowl and toss until thoroughly coated.
Place on a cookie sheet or baking pan.
Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable.
Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.