- Leave out the chiles entirely
- Substitute fresh, BUT my local grocery store stocks Cubanelles, jalapenos, birdseye, Scotch Bonnet, and a bunch of multi-colored long narrow ones it just labels "hot".
- I have the remains of a can of chipotles in adobo sauce in the freezer
- My dried spices include Chipotle chile powder, ancho chile powder, crushed red pepper, cayenne, and three kinds of paprika (Spanish, Hungarian, and smoked).
Whatever I pick, I'm not sure about the amount I'd need, either.
(The full recipe is here.)