I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It calls for using diced dried Chipotle peppers, which worked great - until we bit into one of the pieces of pepper. The heat was a bit too intense for my wife.
I thought about using big pieces of the dried Chipotle peppers next time, and then picking them out after the simmer. I assume it will take away some of the heat (which is the goal), but will I still get the flavors this way? What other changes could I expect?