One more for ya. Last of the season. Things are going to freeze out soon…I'm going to make it official. You can't grow peppers like this in my region of the world. I live in New Mexico, and we are forced us to identify with peppers (chile) as what appears as some kind of local, neo-tribal, psuedo-historical-pagent conspiracy. New Mexico will never be the chile capital of the world, sorry. But, New Mexico politicians have to film their ad campaigns somewhere, so they dress-up as vaquero and pretend to be a farmer for the camera - expensive leather boots are a joke when you are working around / with irrigation.
There is simply too much caliche (Mg and Ca carbonates) in our soil and water, or, too-high of an altitude to get a good growing season. Blossom-end-rot in tomato and peppers results in the bottom of the fruit suffering from deficiency of these same minerals because they are not available to the plant at such a high pH in our soil. Even before being picked, mold begins to form internally like it was physically bruised. Unfortunately, due to mega-corps / micro-salary, a few moldy fruits inevitably wind up in batch processing. I accidentally ate some of it last week - no fun - everything on the menu has chile.
Also, professionally speaking, growers haven't a clue how to deal with the mice problems in our fields / greenhouses / and particularly home gardens - I'm never surprised to see partially eaten peppers still on the plant, and trying to keep mice away from germination trays forces you to work under 1/4"-grid hardware cloth.