My husband has invited his coworkers over for dinner tomorrow, and we're planning a Mexican inspired meal. I made the red enchilada sauce from Rick Bayless' Mexican Everyday w/ 3 Guajillo chilies. I "riffed" the recipe a bit on his suggestion and added a chipotle chili. The sauce tastes great, has lots of flavor, and is fine our spice index, but is too hot for company.
What to do? How would you rescue? Should I blend up some more tomatoes and add the the too spicy sauce for that? How would you avoid burning the tender pallet of spouse's colleagues?