Chile De Arbol Substitutes: The Complete Guide for Home Cooks
Can't find Chile De Arbol? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Chile De Arbol is a hot pepper with a heat level of 22,500-22,500 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 Chile De Arbol substitutes, ranked for home cooking.
Top 5 Chile De Arbol Substitutes Ranked
š„ 1. Serrano
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (10,000-23,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Serrano maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 2. JalapeƱo
Best for: Best for getting the pepper flavor with much less heatāgreat for milder palates
Heat: Noticeably milder (1,000-20,000 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.
š„ 3. Bishop's Crown
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (17,500-17,500 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Bishop's Crown maintains a similar level of heat, making it an excellent substitute for most recipes.
4ļøā£ 4. Fish
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (17,500-17,500 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Fish maintains a similar level of heat, making it an excellent substitute for most recipes.
5ļøā£ 5. Cayenne
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) (30,000-50,000 SHU)
How Much to Use: Use about Ā¾ of a Cayenne for every Chile De Arbol
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 |
|---|---|---|---|
| Chile De Arbol (Original) | 22,500-22,500 | N/A | Specialty stores |
| Serrano Pepper | 10,000-23,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| JalapeƱo Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Bishop's Crown | 17,500-17,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| Fish Pepper | 17,500-17,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| Cayenne Pepper | 30,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Chile De Arbol?
The best substitute depends on your goal. The Serrano is the closest overall match. Best for slightly toning down the heat while keeping the pepper flavor Use on a 1-to-1 basis for volume and flavor.
Can I use jalapeƱo instead of Chile De Arbol?
Yes! JalapeƱo is actually one of our recommended substitutes for Chile De Arbol. Chile De Arbol is about 4.5x hotter than jalapeƱo, so jalapeƱo will be significantly milder. You'd need to use more jalapeƱo, but the flavor profile may not match well.
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 Serrano 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 Chile De Arbol powder instead of fresh Chile De Arbol?
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.