Pepper Substitution Chart

This chart pairs peppers that substitute for one another in recipes. Habanero and Scotch bonnet share the same species and the same heat band. A chipotle is a smoked ripe jalapeño.

| If a recipe calls for | Substitute with | Heat range (SHU) | Substitution rationale |
|---|---|---|---|
| Jalapeño (fresh) | Serrano | 2,500–10,000 / 10,000–25,000 | Similar bright flavor, serrano is notably hotter than jalapeño |
| Jalapeño (smoked) | Chipotle | 2,500–10,000 / 2,500–8,000 | A chipotle is a smoke-dried ripe jalapeño |
| Habanero | Scotch bonnet | 100,000–350,000 / 100,000–350,000 | Both are cultivars of Capsicum chinense with the same heat level |
| Scotch bonnet | Habanero | 100,000–350,000 / 100,000–350,000 | Scotch bonnet is used as a substitute for habanero in Latin American cuisine |
| Poblano (fresh) | Anaheim | 1,000–2,500 / 500–2,500 | Anaheim is a mild variety of the New Mexico chile cultivar, similar in heat to poblano |
| Poblano (dried) | Ancho | 1,000–2,500 | Dried poblano is called ancho or chile ancho |
| Poblano (any form) | Mulato | 1,000–2,500 | Mulato is a closely related variety, darker and slightly sweeter |
| Cayenne (powder) | Thai chili (powder) | 25,000–50,000 / 50,000–100,000 | Thai sits one tier above cayenne; use less for similar heat |
| Crushed red pepper | Cayenne | 25,000–50,000 | Cayenne is the primary cultivar in North American crushed red pepper |
| Bell pepper (no heat) | — | 0 | Bell pepper has no capsaicin, so it cannot substitute for a hot variety |

- All heat ranges below are pulled from the published heat-scale reference; ranges are laboratory measurements and individual pod heat varies by growing conditions - A chipotle is the same pepper as a jalapeño, just smoke-dried, so substitution preserves the heat while changing the flavor profile - Ancho and poblano refer to the same pepper in different forms (fresh and dried) - Habanero and Scotch bonnet share the species Capsicum chinense, so they overlap in heat range and flavor category; Scotch bonnet has a sweeter, more citrus-like profile - Anaheim and poblano overlap in heat range, but Anaheim is grown outside New Mexico from the same cultivar lineage; flavor and heat vary by growing conditions - Mulato is a closely related variety to poblano with a darker color and softer texture, often used interchangeably in moles - This chart does NOT cover superhot varieties above the common cooking range; the capsaicinoid load makes them unsafe drop-in substitutes for everyday recipes - Heat is one axis; aroma compounds differ between species and cultivars, so flavor changes when a substitute is used - When a recipe specifies a particular pod size, shape, or color, verify the substitute matches before swapping (for example, chipotles en adobo are not interchangeable with fresh jalapeños by weight)

FAQ