Several of my family's favorite recipes include a jalapeno or two, which I buy in the produce section (not much of a gardener, me...)
Anyhow, the heat produced by these jalapenos seems wildly inconsistent... some days one pepper will be perfect, other times I'll need two to get beyond "is there pepper in this?" This makes it very difficult to get the recipes right.
Is there any means of predicting a pepper's heat? Could I even guesstimate by noting if a batch is imported vs. domestic/hothouse vs field-grown/etc.?