Tou’ll love shishitos. In a pot they will do great if it is big enough, like big enough for a single large variety tomato plant. They will need lots of water. I have two in two pots, One is double the size I would get in the garden and I have had plenty of shishitos to eat and chop/saute/freeze to add to dishes.
What do you do to freeze them? I think I remember you were freezing some in small portion bags.
I just put my 3rd batch of jalapeños (red) for pepper jelly in the fridge. I am 2-3 peppers short of a 4th batch & several on the plants are half red, so the makings for batch 4 will happen soon. I clean the peppers, chop them into chunks & put them in quart canning jars with 2 cups of vinegar. When I’m ready to can, I dump a jar in my food processor, pulse a couple of times, then dump it all in my pot, ready to cook. The peppers keep fine in vinegar/fridge so I can do one or two major canning runs with 3-4 batches in each run. People love jalapeño pepper jelly & I never seem to have enough for all the requests.