Tiny peppers with yuzu kosho from Nothing Fancy: Unfussy Food for Having People Over (page 64) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled shrimp with crushed fresh tomatoes and lots of lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on December 04, 2021

    Quite spicy, but totally addictive, will be my new go-to way of cooking shishitos.

  • bernalgirl on July 23, 2021

    A lovely way to cook shishito or padrón peppers, the yuzu kosho adds depth and complexity even if you think none is needed. I went light on the lime and passed additional wedges at the table. I’ll be making this all summer long.

  • Skamper on June 26, 2020

    These made a tasty snack. I only made 15-16 peppers, so eyeballed the amounts of everything else. I've always made shishitos this way, but without the yuzu kosho, which was a terrific addition. I used green yuzu kosho. Will definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.