Have grown habaneros for the last two years, just a couple of plants, and gave the fruit away to folks who really like very hot food.
One of them made a salsa, for himself, he can eat the habaneros straight, and he put the stuff in the fridge with a note saying
O NOT EAT THIS!!
Well, his ten year old son and buddy came home from school and they got into a dare/double dare kinda thing, and the buddy ate some and rubbed his eyes. The paramedics called the dad asking what poison he had put in the refrigerator.
The kid turned out OK, but was not very happy for quite a while.
We like hot, and actually fairly hot, and grow a variety of peppers, but very definitely have our capsaicin limits, which we readily admit.
Habaneros are not jalapenos or serranos with a bit more kick, they are seriously hot.
And as people who truly do like peppers, we have heard about pure, crystalized capsaicin or the concentrated liquid stuff. This is dangerous stuff to have about, in my humble opinion, particularly if there are young-uns about.
Think the best thing to do is add a few more jalapenos or serranos. Can always up the kick with a bit of hot sauce. And remember, the heat from peppers in a dish increases with time.
Peppers, to us, add a lovely flavor, including hot peppers and we enjoy some steam.
But too much can just ruin a dish.
And remember, all jalapenos for example do not have the same amount of heat.
Depending upon the cultivar, the soil, and the weather, you can wind up with peppers having very different amounts of capsaicin.
Normally just pop jalapenos in my mouth. Picked one from our garden two years ago, had let it ripen to red, and it was during a drought, cut a small sliver and gave it to Mrs. Auntdot. Thought she was going to die. Tried a bit myself, and it was seriously hot.
Are sorta junior chili heads, in good standing I hope, but realize the really hot peppers should be treated with respect.