The only solution I've ever used and come to trust, is to make another
half-batch or more, depending on the amount of heat to temper, and in
the second batch, put no heat at all so that the two can be mixed
together for a better blend. However, if what you've made is primarily
made with the "hot peppers, you may be at a loss. Nothing at all can be
added to take away heat from anything made with too-hot peppers being
the bulk ingredient.

Picky ~JA~
"If a man smiles all the time he's probably selling something that
doesn't work." George Carlin, "Brain Droppings"