Try a peri peri pepper.
I can’t handle heat at that level.
I am so old that remember when jalapenos were considered hot and guys dared each other to eat them. Now they’re described as mild.
I’m with you - it’s just not pleasant when you can’t tell the taste through the pain...
Peri Peri is the African birdseye pepper. Excellent on chicken. Also excellent in sauteed shrimp with garlic.
Cooking mellows the heat a bit and you don’t need to go overboard in it’s use.
It is a front of mouth heat unlike many other peppers. Fades relatively quickly as well.
It is not in the same league as the superhots like the Carolina, the Ghost, the Maruga, the Jigsaw, etc... rather more like a Habanero.
The superhots will knock you on your keister and make you cry like a little girl if you can not handle spicy heat. They may also result in several days of doing handstands in a cold shower and non-traditional use of pudding pops.
Jalapenos are no more hot than an apple to me. I remember a neighbor just picked one from a garden and he really wanted me to eat it, I guess he thought it would be to hot, so I ate it like an apple.
Check at the Dave's Gourmet Hot Sauces at link. All good items.
Serranos are about my limit for eating fresh peppers these days. I’ll use hotter chiles, such as chiltepin or chile pequin, for cooking, but sparingly. I like to be able to feel some heat in most dishes, but not to the point of pain.
I haven’t run across peri peri yet.