making green chili powder mix.

Not really an answer to your question, but chili "powder" related.  A while ago, wanted to make chili.  I'm NOT into really HOT stuff, but like a teeny kick.  Was iin neighborhood of Produce Junction... very no-frills place where you can get great fruits and veggies WAY cheaper than supermarket... ex: 5-6 lemons for $1!  Bought bag of jalapenos... one lb is a LOT of peppers.  Only used 1-2(VERY fiinely minced) in chili and realized rest would just go bad.  Thought... dice up and stash in freezer... but they'd just get lost eventually.  Have a cheap-o dehydrator.  Cut stems off, split peppers, and laid out on trays to dehydrate.  Can't say how long... but till pretty crispy.  Then I whizzed in coffee grinder (NOT used for coffee) and ended up with ground jalapeno.  Makes a nice substitution in herb/spice mixes and rubs.

grannyivy,

try the website 'The Cook's Thesaurus'. you most likely can find your answer there. i don't know the answer to your questions but a few thoughts that might work would be to dry your own chilies as chairlady suggests, then you can make pastes and oils and sauces from there. you of course can use fresh as well for those. or maybe consider canning or pickling some.....fyi, ancho chili peppers are dried poblanos....for cilantro, use 1 tsp. of dried for every 1 tbl. of fresh(more or less)....hope this helps.

joey

Buy a whole dried chile of comparable size to what you normally used. Powder. Measure the powder. Now you have a conversion.

When you make a new batch, always start off with less than you think you'll need so you can ajust heat to your preferences. Peppers are a natural product and will vary in intensity from batch to batch.