Jamaican hot red Substitutes: The Complete Guide for Home Cooks
Can't find Jamaican hot red? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Jamaican hot red is a very hot pepper with a heat level of 150,000-150,000 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 Jamaican hot red substitutes, ranked for home cooking.
Top 5 Jamaican hot red Substitutes Ranked
🥇 1. Scotch Bonnet
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) (80,000-400,000 SHU)
How Much to Use: Use a little less Scotch Bonnet
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. Datil
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) (100,000-300,000 SHU)
How Much to Use: Use a little less Datil
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Adjuma
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (100,000-500,000 SHU)
How Much to Use: Use about ¾ of a Adjuma for every Jamaican hot red
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Pequin
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (120,000-120,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Pequin maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Piri Piri
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Slightly milder (112,500-112,500 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: The Piri Piri maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Jamaican hot red (Original) | 150,000-150,000 | N/A | Specialty stores |
| Scotch Bonnet Pepper | 80,000-400,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Datil pepper | 100,000-300,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Adjuma | 100,000-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Pequin Pepper | 120,000-120,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Piri Piri | 112,500-112,500 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Jamaican hot red?
The best substitute depends on your goal. The Scotch Bonnet 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 Scotch Bonnet.
Can I use jalapeño instead of Jamaican hot red?
Jamaican hot red is about 30x 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 Scotch Bonnet 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 Jamaican hot red powder instead of fresh Jamaican hot red?
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.