I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

Question

I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

In: 1743

Answer 1

Short answer: you don’t. Lol you just trust that the suppliers did their job well enough. Also you definitely do taste test the finished batch just to make sure. Green chile is pretty reliable though, it’s down to a pretty good science where I live.

Source: helped run my mom’s New Mexican restaurant for five years