The 5 Best Substitutes for Guajillo (Ranked by Chefs)
Can't find Guajillo? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Guajillo is a medium pepper with a heat level of 2,500-5,000 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 Guajillo substitutes, ranked for home cooking.
Top 5 Guajillo 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. Española Improved Chile
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (2,000-4,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Española Improved Chile maintains a similar level of heat, making it an excellent substitute for most recipes.
🥉 3. 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 ¾ of a Hungarian Wax for every Guajillo
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Mulato
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (2,500-3,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Mulato maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. NuMex ʽBig Jim’
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (2,500-3,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The NuMex ʽBig Jim’ maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Guajillo (Original) | 2,500-5,000 | N/A | Specialty stores |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Española Improved Chile | 2,000-4,000 | 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 |
| 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 |
Frequently Asked Questions
What's the best substitute for Guajillo?
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 Guajillo?
Jalapeño is about 1.3x hotter than Guajillo, 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 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 Guajillo powder instead of fresh Guajillo?
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.