What to Use Instead of Cherry Bomb: 5 Chef-Approved Options
Can't find Cherry Bomb? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Cherry Bomb is a medium pepper with a heat level of 100-5,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Cherry Bomb substitutes, ranked for home cooking.
Top 5 Cherry Bomb Pepper Substitutes Ranked
š„ 1. Guajillo
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (2,500-5,000 SHU)
How Much to Use: Use a little less Guajillo
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
š„ 2. EspaƱola Improved Chile
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Noticeably hotter (2,000-4,000 SHU)
How Much to Use: Use a little less EspaƱola Improved Chile
Why it Works: The EspaƱola Improved Chile maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 3. Anaheim
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (500-2,500 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4ļøā£ 4. Hungarian Wax
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (1,000-15,000 SHU)
How Much to Use: Use about ā to Ā½ of a Hungarian Wax for every Cherry Bomb
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5ļøā£ 5. Ancho Pepper (Dried Poblano)
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (1,000-2,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Cherry Bomb Pepper (Original) | 100-5,000 | N/A | Specialty stores |
| Guajillo | 2,500-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| EspaƱola Improved Chile | 2,000-4,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Anaheim Pepper | 500-2,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| Hungarian Wax Pepper | 1,000-15,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Ancho Pepper (Dried Poblano) | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Cherry Bomb?
The best substitute depends on your goal. The Guajillo is the closest overall match. Best for when you want the same flavor profile but a noticeable step up in heat Use a little less Guajillo.
Can I use jalapeƱo instead of Cherry Bomb?
JalapeƱo is about 2x hotter than Cherry Bomb Pepper, so use less jalapeƱo if you substitute it. Start with half the amount and adjust to taste.
How do I adjust the heat level when substituting?
Start with less than you think you needāyou can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Guajillo is the closest you'll get. Others may fundamentally change the flavor of your dishābut often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Cherry Bomb powder instead of fresh Cherry Bomb?
Yes, but the flavor will be different. As a general rule, Ā¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.