If you clean shishitos, chop and sautee just for a minute in olive oil, you can roll them up in little cheap snack bags, don’t need to press out all the air. Then I put those little rolled baggies in a quart freezer bag and freeze. I still have 5 baggies left from last year. The olive oil keeps them fresher. I use in all kinds of dishes, from omelettes to spanish rice. Well worth freezing your extras. They add great flavor and not a lot of heat at all.
I do love them, so I’m anxious to see how long it will be before I get to see those little peppers growing. So far just the flowers and maybe a little nub after it falls off. It’s only June though. I’m guessing in another month or so I may have something to harvest. Thank you for your freezing tips!
I need to do that because I seem to be hooked on growing them but can only eat so many with the standard recipe of blistered, salted poppers.