Oven crisped Shishito peppers with Szechwan Pepper-Salt and Chinkiang Vinegar.
Preheat over to 450°. Oil the peppers with neutral oil. Sprinkle liberally with roasted Szechuan pepper salt; toss. Roast in oven for approximately 10 minutes until blistered and fragrant. Pull out of the oven and sprinkle with vinegar. Serve immediately.
Roasted Szechwan Pepper-Salt
1/4 cup Szechwan peppercorns
1/2 cup kosher salt.
Combine the two and in a heavy skillet toast over moderate heat, stirring, until salt turns off white, about 5 minutes. Remove from heat and allow to cool lightly and then process in spice grinder until it's a fine powder.