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.

Must be my special Pyrenean soil because the odds are rarely in my favour   But yes, they are nice red