Chef I agree, when we make enchiladas for a crowd we make them so everyone can enjoy them and then have salsa and green or red chile at varying degrees of heat for people to add. When we make them for ourselves we make them hotter.
You see Chef bocephus, I am a rebel. I am here to challenge and educate the palate. When I make Thaï food I do tame it down just because it is so f…n singe your hair hot, but I am unapologetic about my cooking. It is what it is (and should be) and it is here to appreciate or not, but you will have an experience. Fortunately I’ve never had but one inedible dish in my 30+ years of entertaining people