I eat a lot of chillies - from milder Serrano up to the superhots like bhut jalokia. Jalapenos, in my experience, seem to have the biggest variance in capsaicin

I eat a lot of chillies - from milder Serrano up to the superhots like bhut jalokia. Jalapenos, in my experience, seem to have the biggest variance in capsaicin per specimen. Sometimes you'll get one that tastes basically like a bell pepper, and sometimes you'll get one that surprises you. Colour doesn't seem to have that much of an impact either. Could be you just got a duff pepper