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

If you go to Chipotle and order the red sauce, you’ll notice that the hotness does vary greatly. I get it every time and sometimes it is too hot for me and I have high tolerance. As others have pointed out, other restaurants use processed food and if you are buying hot sauce in a bottle at the grocery store, it is certainly processed