Can't Find Chimayó? Try These 5 Perfect Substitutes
Can't find Chimayó? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Chimayó is a medium pepper with a heat level of 5,000-5,000 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 Chimayó substitutes, ranked for home cooking.
Top 5 Chimayó pepper Substitutes Ranked
🥇 1. Cherry Bomb
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (100-5,000 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.
🥈 2. Jalapeño
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (1,000-20,000 SHU)
How Much to Use: Use about ¾ of a Jalapeño for every Chimayó
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Puya Chile
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) (5,000-8,000 SHU)
How Much to Use: Use a little less Puya Chile
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Padrón peppers
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (5,000-5,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Padrón peppers maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Guajillo
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (2,500-5,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Guajillo maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Chimayó pepper (Original) | 5,000-5,000 | N/A | Specialty stores |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Jalapeño Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Puya Chile | 5,000-8,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Padrón peppers | 5,000-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Guajillo | 2,500-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Chimayó?
The best substitute depends on your goal. The Cherry Bomb 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 jalapeño instead of Chimayó?
Yes! Jalapeño is actually one of our recommended substitutes for Chimayó. Yes! Jalapeño is actually a great substitute for Chimayó pepper as they have similar heat levels. Use them in equal amounts.
How do I adjust the heat level when substituting?
Start with less than you think you need—you 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 Cherry Bomb is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Chimayó powder instead of fresh Chimayó?
Yes, but the flavor will be different. As a general rule, ¼ 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.