Looking forward to trying them!
They have an amazing flavor. We have grown them 6 or 7 years now. I clean out all the seeds and chop, saute lightly in olive oil for about a minute and then freeze in small bags, enough to add to a dish. Fabulous in an omelet. Eaten green not red. The best recipe I have seen and tried 3 times was a marinated flank steak, grilled, sliced thin and put over salad greens and blistered shishito peppers on the grill. It was a chefs recipe, I’ll look for it.
https://www.foodandwine.com/recipes/grilled-skirt-steak-shishitos-and-charred-lemon
I did not have mint or watercress. And I dislike blue cheese so I used Jarlsberg. Blistering the peppers took some finess but I have a grill wok so it worked out well, they don’t take much time at all.