I feel like pepper variability has gone up a lot in recent years

It used to be that a jalapeno was generally milder than a serrano, which in turn was milder than a thai chili

But these days, some serranos are just total duds while some jalapenos will melt your face off (case in point the one I just chopped up)

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I heard check the stress lines or whatever it is.

It's been a minute but maybe this stressing process is doing this?

Interesting as I have felt like my ability to tolerate heat has decreased so this makes sense "hopefully"

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What are stress lines?

I've also lost the ability to handle as much heat as I used to, but I figured that was due to age

Many older varieties still rock these as they mature, though fully mature jalapeños are almost always red.

Reality is breeding programs have mainly focused on size for quicker harvesting and processing.  Heat is a factor of genetics, growing conditions, and maturity.

Ad jalapeños have grown in popularity, the mix of commercial varieties has expanded and spectrum of scoville heat units as well.

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Gotcha — so you think it has more to do with a less standardized pepper than heat changing due to climate volatility? The latter was my original assumption

Many older varieties still rock these as they mature, though fully mature jalapeños are almost always red.

Reality is breeding programs have mainly focused on size for quicker harvesting and processing.  Heat is a factor of genetics, growing conditions, and maturity.

Ad jalapeños have grown in popularity, the mix of commercial varieties has expanded and spectrum of scoville heat units as well.

https://peppergeek.com/how-hot-are-jalapeno-peppers-scoville/