Karl -...it was a typo. Meant to say "it IS expensive". And with almost 200 roses plus all the clematis, wisteria, hibiscus, etc. to treat, it's a lot of $$$. I made the rounds several times again yesterday after I increased the dosage to 6 oz. per gallon and it appears it has helped somewhat. Funny Face, who has been infested, only had a few chomping away. And I didn't find any at all on Lady Bird Johnson clematis in front of the house (she's HUGE and they've been taking over there). But still, the JBs were still on Cuthert Grant and Julia Child and some others that I did spray. So I continue to pick and drown. Sure wish the birds ate 'em.

I'm not sure if the Santa fe are the same as the Santa Fe grande but from looking at pictures they look the same. They have really good flavor and are my favorite out of my milder peppers. They were hotter than my jalapeños this year. Im really interested in any of your seeds this was my first year growing so I'm just look to try some new ones.but if I had to name some I would say any of the yellows( bhut. Billy boy, moruga) chocolate hab, and chile de monte all looker really interesting, but like I said I'm open to anything and would appreciate recommendations . I'm not really sure what the Naga variant is exactly. I grew Carolina reapers this year and a Caribbean mix. My dog thought it would be funny to pull out some of my pop sickle sticks that I was using to label them so I'm not sure if it was a pepper in the Caribbean mix or a Carolina reaper with different pod shapes, or maybe even a hybrid but they are super hot and tasty too here is a picture.

I googled it and it does not look like it was caused by the hot peppers....check it out on ask.com Good Luck with the healing process. I put in what causes oral lichen planus? Dusty

For a few years we did mail via UPS the sacks of fresh chile to the relatives in Austin x here in Albuquerque. The local UPS sure smells good around chile shipping season! I don't know what the farmer gets for his chile which is both manual & machine picked I understand now. Not sure how the green left to ripen red later in the season is picked though. They are used for red chile sauce, ristras, etc. Awhile back some chile x Mexico was being sold up here as 'Hatch chile' but don't think it is now as it was illegal & sold cheaper & competing with the 'real' stuff. When we traveled back to NE Iowa awhile back my husband had to take a cooler full of fresh jalapeños & his frozen green chile 'stew'.. talk about being addicted! He will go through nearly the whole 150lbs. of the picked green & frozen (with the skins left on .. easier to peel when thawed!) just by himself in just one year! Someone could really make $$ by hauling a refr. truckload of the chile back east if it is that difficult to buy there. I double checked our local WalMart & the mild & hot is now 30 lbs./$13 this year-not 35lbs. as I may have mentioned before. They have lots of roasters going full blast in the parking lot for the boxes of chile bought inside the store & roasting paid. The X-tra hot is usually more $ but they didn't even have any of it when we checked.How they keep their fields separated for the different 'heats' of chileI don't know!