Apparently a lot of Jalapeños are grown very mild these days. That's much easier for the food processor to deal with. If they want something spicy they can take a mild Jalapeño and add some capcasin. If they want a mild Jalapeño, say for a Jalapeño popper or a mild sauce and it's too spicy, they can't un-spice it. So, because commercial food businesses find it easier to work with mild peppers, it's harder to find normal Jalapeños these days.