Despite the apparent decline of the shishito plants in my backyard garden, they are still producing more peppers than I can consume during a single harvest. The peppers' mild, delicate flavor doesn't make shishito particularly well-suited to dishes with bold seasoning, calling for simpler preparation. I've already ginger-pickled some, using this recipe (completely disregarding the accompanying pork component, of course); stir-fried them for japchae; frozen freshly-picked peppers, stems removed; and eaten them pan-roasted and seasoned with a little sea salt. Because I've rather taken to canning food lately, I decided to pack broiled shishito peppers with fresh shiso (also from my garden), garlic, extra virgin olive oil, red pepper flakes, and a touch of salt. I hope the pepper flavor remains once I figure out the next step.