When salt is listed as an ingredient, it is usually not only there to add flavor but also to raise the moisture level chemically in the food. If you alter the level of salt in some of the recipes, it may result in a dish that is dry as well as bland. The second method of flavoring is the salsa. Salsas are used as an accompaniment to grilled foods. Whereas recados tend to heighten the natural flavor of the foods being grilled, salsas provide contrast or counterpoint-setting the natural flavors in relief.
Salsas rely in part on chiles to provide both flavor and heat.
While it is possible to reduce the heat of a salsa by reducing the number of chiles, you also reduce the very flavor of the mixture itself. Instead of using fewer chiles, try making a different salsa based on a milder chile.