Not as much as I used to. Not killer hot but definitely with a zing.
Now I mostly like these little bits on pizza. I tried drying some in the oven like when I baked on a pizza. 425 was too much. I should have gone with a much more moderate 275 or 325. I was used to them being just fine on the pizza but they were getting moisture from the pizza which required 425 but the peppers did not burn (like they did on aluminum foil). Oops. Oh well. Some of these are supposed to be Serrano but none of them ever look like the Serranos they came from (been buying just a few last 2 or 3 years - half the reason is just for the seeds). I’ll get like 4 and when I check out, it’s 17 cents or so, lol. Enough for a couple of pizza toppings, lightly and for me to grab the seeds! (yes I try to buy a few other things, too, lol).
Burned up about 2/3 but the slightly-burned ones, dark-almost-black-red and some remaining red were just fine. Put most of those on a pizza last night. Still some good kick without destroying your mouth.
Now I’ve got just one good-sized red and a small red on the vine out there. Probably harvest about the same time I pull the 5 orange Sweet Snacking peppers to cut up. We are supposed to get warmer temps in a day for 3 days followed by rain. That should work just great. There are at least a dozen peppers of various types out there waiting to go from green to orange or red, depending upon what they are.
Freezer has a few - plus some still from last year.
I grow mostly superhots, peppers 1 million Scoville units and above, though I will have a few unusual varieties like Farmers Market Jalapenos and Aleppos to make appetizers with. That is also why I have lots of powders. Even with the hottest peppers you can control the heat of your dish when you use powder to spice it up.