Roasted Shishito Peppers Hollandaise Sauce Recipes

ROASTED SHISHITO PEPPERS + HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees
• Place the shishito peppers on a sheet plan with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the peppers to coat them with oil, and spread them out in one layer.
• Roast for 10-12 minutes, until tender but still bright green.
• While the peppers are roasting, whisk the egg yolks, lemon juice, cayenne pepper, and 3/4 teaspoon salt together in a medium microwave-safe bowl.
• Slowly pour in the melted butter, whisking constantly.
• Microwave the mixture on high for 15 seconds.
• Remove the bowl from the microwave and whisk again. Continue microwaving and whisking in 10 second increments, just until the hollandaise mixture is thickened and smooth like mayonnaise.
• Serve the shishito peppers with the hollandaise sauce on the side for dipping.
• Enjoy!

ROASTED SHISHITO PEPPERS

Steps:

• 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.