Purias also dry very well if on a ristra. Hmmm. If "ristraed?" Ohmygosh; I think I just verbed. carpo On Mon, 20 Aug 2001, wildpepper.com wrote: > That has been my experience with the Puriras as well. They also have a > significant amount of 'front mouth' burn. I put about 1,000 of them in > the fields so that I can do a Red Savina(tm)/Purira front/back burn > sauce in the Spring :-)