That picture was meant to be a bit of humor .. but from the responses I guess humor and cooking do not mix together
If you leave out cayenne or hot sauce, the marinade is spicy but not objectionably so. The cracked red Italian pepper is the fairly large red peppercorns with the dull white inner skin that you find on the table in Italian restaurants. It is not really hot, just zingy (I do NOT like really hot stuff). I usually cook the marinade without the cayenne, and it's just right. My husband says, "If it doesn't make me break a sweat, it's not hot enough," but I just hand him the hot sauce bottle and tell him to help himself.
If you're one of those people with a taste for hot stuff, add cayenne just a pinch at a time, or just a shake of the hot sauce bottle (I use Bull or Durkee's hot sauce) and taste it with your little finger. The cayenne takes a second or two to hit your tongue. I'd go easy on it, myself, unless you have an asbestos-lined mouth.