Looking for some guidance

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

It is known as the Russian roulette chilli    . To be honest I’ve never found much heat at all. I hate them the traditional way. Tried it once, horrible!   . I much prefer them when they’re ripe ( red ). I use them as sweet peppers in curries, chillies,  pizza anything. In salad when fresh, I’m on frozen ones now.