The 5 Best Substitutes for Hungarian Wax (Ranked by Chefs)
Can't find Hungarian Wax? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Hungarian Wax is a medium pepper with a heat level of 1,000-15,000 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 Hungarian Wax substitutes, ranked for home cooking.
Top 5 Hungarian Wax Pepper Substitutes Ranked
🥇 1. Jalapeño
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) (1,000-20,000 SHU)
How Much to Use: Use a little less Jalapeño
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. Cherry Bomb
Best for: Best for getting the pepper flavor with much less heat—great for milder palates
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.
🥉 3. Serrano
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (10,000-23,000 SHU)
How Much to Use: Use about ¾ of a Serrano for every Hungarian Wax
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Guajillo
Best for: Best for getting the pepper flavor with much less heat—great for milder palates
Heat: Noticeably milder (2,500-5,000 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.
5️⃣ 5. Puya Chile
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Slightly milder (5,000-8,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Puya Chile maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Hungarian Wax Pepper (Original) | 1,000-15,000 | N/A | Specialty stores |
| Jalapeño Pepper | 1,000-20,000 | 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 |
| Serrano Pepper | 10,000-23,000 | 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 |
| Puya Chile | 5,000-8,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Hungarian Wax?
The best substitute depends on your goal. The Jalapeño 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 Jalapeño.
Can I use jalapeño instead of Hungarian Wax?
Yes! Jalapeño is actually one of our recommended substitutes for Hungarian Wax. Hungarian Wax Pepper is about 1.6x hotter than jalapeño, so jalapeño will be significantly milder. You'd need to use more jalapeño, but the flavor profile may not match well.
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 Jalapeño 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 Hungarian Wax powder instead of fresh Hungarian Wax?
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.