This really depends on how tolerant you are to the hontess of such sauces. It's definitely not the sauce to 'get started' on. I've been trying extreme sauces since summer last year, gradually moving from mild to hotter sauces. Right not it's pretty easy for me put a whole lot of this sauce in my food and eat it comfortably, that wasn't the thing last year though.
some of the sauces that I produce are absolutely absurd. upwards of 65% peppers.