>>18058
Well, my first suggestion wood be to just use less, maybe half of one, and make sure you remove all the seeds and placenta. If that wood still be too spicy, some other milder variety of Capsicum chinense, habanada or something, wood be the best substitute. I doubt berry seriously you will find anything like that at a grocery store, but who knows. Most mild peppers are from different species, and don't have the same floral, fruity, and citrusy flavors as C. chinense peppers. Any mild pepper you like wood probably be okay though or you could just skip it altogether.