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Frank's is aged cayenne. Jalapenos are know to mess you up with their "bite" albeit low heat.

Capsaicin is the general term for a group of capsaicinoids. Think of a cocktail and how different measurements of each ingredient can affect it. Peppers are cocktails of capsaicinoids making up their characteristics of heat, burn, linger, where it hits, etc.

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Mix in some poblano which will cut the heat level but still add that jalapeno type flavor. You can also buy tame jalapnos and no heat jalapenos these days. In a pinch, use green bell.

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I was trying to make a point. Instead of asking for exotics, think of what you might actually use.

Nope I said it wasn't already

Have you seen these? https://www.hatch-green-chile.com/collections/hatch-chile-roasters

I like to grow what I will cook with most so nothing really exotic to suggest except Thai basil!

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Does she sell vodka sauce out of her trunk or something? 😂

Yeah, mostly all online sales, plastic squeeze, zero records of manufacturing/processing, and ignorance about protocols and licenses. I know people cut corners when they start but I knew you'd see the big deal with this one. Who knows if that bottle is even food safe? That's the "applicator"...