Howard my friend, and others, seriously hot sauces and peppers can indeed be more than unpleasant to some. If you aren’t a regular pepper fiend, have some suitable cooling agent at the ready. Milk or sour cream will work well. Beer or water just spreads the heat around. I watched a guy order Nuclear Shrimp at a notoriously spicy Thai restaurant. He ordered a big bottle of Chimay (probably thinking that if was the most expensive it must be the best) to douse the flames. A bit later he was still in agony but also bombed. Also, if you touch hot peppers, wash your fingers very thoroughly before you touch anything like your eyes or other sensitive areas below the belt. When I make homemade salsa from mango, red onion, lime, and ghost peppers, or even lesser peppers like habaneros or even chiltepins or Serranos, I’m super careful with the seeding and mincing. Gloves aren’t a bad idea.
Great advice that I, for one will immediately put to good use!To my mind, when dealing with any peppers beyond bells or maybe poblanos, gloves are essential. Caution is the byword.