Personally, I'm just to the habanero level of being able to enjoy heat. Frankly, that's hotter than most folks I encounter can tolerate, and it is quite hot. All peppers have varying heat even within the same type. I don't even have any habs this year so I'm just cruising among jalapenos, Santa Fe Grandes, and some pretty hot green chiles...Barker Sandia, and Big Jim. I've got a bunch of new for me peppers I don't know what to expect, that include San Pedro Sweet, Chapeau du Frade, Caribbean Seasoning pepper, and the Artisan Aji's.
You can add your peppers to salsas and sauces, or blend with sour cream and garlic, or cream cheese and garlic. This helps dilute the burn. I mixed a bunch of habaneros with sour cream, garlic and a bit of sugar and it was exceptionally tasty. I blended the mix to a pudding consistency.
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