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?
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The weather conditions can influence the heat as well. Cooler weather the hotter the pepper (in general). I was told it does not even take a lot of chilly nights to bump the heat, two or three is enough.
I like a little bit of pain with my heat, not much, but if you start squirming a bit that is good. I had a favorite taco stand in Tucson, they made a killer chilli Verde burrito (pork in green salsa). Usually it was the perfect heat, but some fall/spring days, ay caramba was it hot. Nothing that a little bit of sour cream or cheese couldn’t handle though (I know I know)
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