Wow......sounds deelish.
By early September we had grown and picked a ten gallon bucket’s worth of shishito peppers. I lightly sautéed - about a minutes worth or less - chopped ones in olive oil and froze in small baggies to add to meals. We ate lots of fresh in salads or charred on the grill. And after I had tons put away Pete posts this recipe so the rest of the pickings went into batches of this sauce. It was just in time and next year I am planning on putting up lots more this way. Even good on eggs. I started seeing bags of shishitos in the grocery store last year. So they are around.