Hi Carol, thanks for the reply- I guess I just assumed with the link given that it meant all tomatoes, red or green, were bad to can if they were end of season. Hmmm, I guess what they say about assuming is true...lol. :) Oh, and yes you did catch me pre-compost- it was flurrying outside, and I was too wimpy to take the tomatoes out in the yard! :) I have a football game tomorrow night, and plans Saturday morning, so hopefully my toms will still be green by Saturday evening, and maybe I will give the green tom salsa a try then after all. Thanks for helping! Lisa

Not sure about Kung Pao, but the Chile De Arbol grows very spindly branches but the leaves are pretty narrow compared to Japs and many others. Sort of like a Serrano plant if you've ever grown them. And, unlike Kung Paio, I've seen them as starts at many garden centers. Might be similar to the kung pao. Anybody know? Anyhow, it's a very common pepper in Mexican cuisine and one of my favorites. They're versatile in the amount of dishes/salsa/sauces that they're used in, but they're pretty much a "ripen to red and dry" type pepper. Awesome flavor, pretty damn good heat, and very prolific. Here's a classic pic of one loaded down with ripened pods. Kevin Here is a link that might be useful: Chile De Arbol

In that case I would go to Silverbell Nursery. Go North on the frontage road to Grant due to the construction. Turn left on Grant Road and go west about a mile to Silverbell Road and turn right and go about 2/3 of a mile or just past the small trailer park. It is on both sides of the road but the office is on the right side. If they do not have what you want they are willing to order it for you.

Maybe, LindaC, but I've changed my mind on some foods. I used to never eat peanut butter or brussels sprouts or rutabaga or avocado and I like all of them now, after I tried them a few times. I've tried dry wine and hot peppers and olives and sour pickles dozens of times, and I still don't like any of them. Well, I like hot peppers in small doses, but I don't even like things cooked in wine. So, some things you can grow accustomed to and develop a liking for, but I don't think that goes for everything. With hot peppers it's not the taste, it's the burn. I just don't like it. Annie