Shame on me for thinking it necessary to offer some colorful (read: “arguably gutter-talk”) options to go with all the excellent answers given so far, but the often not-so-nice (when applied to humans) word gueule (= la bouche= “mouth”), figures in several descriptive French expressions I’ve heard/used involving spicy hot foods (and the strong/harsh alcohols of my youth).
Ça/Cela arrache la
c'est très pimenté = “That'll take the roof of your mouth off!”
(from WordReference.com), …
from which (according to ‘viera’ in this WordReference thread) the adjective …
arrache-gueule is [apparently derived and] commonly used as an adjective to refer to very hot (spicy) food.
"Cette sauce est plutôt
Although more for describing one's ability to tolerate/stomach/enjoy such food than for describing the food itself, from the French Academy’s Dictionary entry for “gueule” (at the link provided in paragraph 1 above, via CNRTL), there’s:
Avoir la gueule pavée = être capable d'avaler des aliments très épicés ou très chauds.*
And according to this mediadico.com entry for "gueule,
Avoir la gueule ferrée can have the same meaning as the above expression using pavée.
(both of which could translate to "Having mouths/pie holes/gullets lined with steel" in English)