What to Use Instead of Española Improved Chile: 5 Chef-Approved Options
Can't find Española Improved Chile? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Española Improved Chile is a medium pepper with a heat level of 2,000-4,000 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 Española Improved Chile substitutes, ranked for home cooking.
Top 5 Española Improved Chile Substitutes Ranked
🥇 1. Guajillo
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (2,500-5,000 SHU)
How Much to Use: Use a little less Guajillo
Why it Works: The Guajillo maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Cherry Bomb
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Slightly milder (100-5,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Cherry Bomb maintains a similar level of heat, making it an excellent substitute for most recipes.
🥉 3. Mulato
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (2,500-3,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Mulato maintains a similar level of heat, making it an excellent substitute for most recipes.
4️⃣ 4. NuMex ʽBig Jim’
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (2,500-3,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The NuMex ʽBig Jim’ maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. 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 ⅓ to ½ of a Jalapeño for every Española Improved Chile
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 |
|---|---|---|---|
| Española Improved Chile (Original) | 2,000-4,000 | N/A | Specialty stores |
| Guajillo | 2,500-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Mulato Pepper | 2,500-3,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| NuMex ʽBig Jim’ | 2,500-3,000 | 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 |
Frequently Asked Questions
What's the best substitute for Española Improved Chile?
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 jalapeño instead of Española Improved Chile?
Yes! Jalapeño is actually one of our recommended substitutes for Española Improved Chile. Jalapeño is about 1.7x hotter than Española Improved Chile, so use less jalapeño 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 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 Guajillo 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 Española Improved Chile powder instead of fresh Española Improved Chile?
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.