Can't Find New Mexico chile? Try These 5 Perfect Substitutes
Can't find New Mexico chile? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The New Mexico chile is a hot pepper with a heat level of 70,000-70,000 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 New Mexico chile substitutes, ranked for home cooking.
Top 5 New Mexico chile Substitutes Ranked
🥇 1. Bird's Eye Chili
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (50,000-100,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Bird's Eye Chili maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Chiltepin
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (75,000-75,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Chiltepin maintains a similar level of heat, making it an excellent substitute for most recipes.
🥉 3. Apache
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (75,000-75,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Apache maintains a similar level of heat, making it an excellent substitute for most recipes.
4️⃣ 4. Scotch Bonnet
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (80,000-400,000 SHU)
How Much to Use: Use about ⅓ to ½ of a Scotch Bonnet for every New Mexico chile
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5️⃣ 5. Adjuma
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Extremely hotter (use sparingly!) (100,000-500,000 SHU)
How Much to Use: Use about ⅓ to ½ of a Adjuma for every New Mexico 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 |
|---|---|---|---|
| New Mexico chile (Original) | 70,000-70,000 | N/A | Specialty stores |
| Bird's Eye Chili | 50,000-100,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Chiltepin Pepper | 75,000-75,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Apache Pepper | 75,000-75,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Scotch Bonnet Pepper | 80,000-400,000 | 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 |
Frequently Asked Questions
What's the best substitute for New Mexico chile?
The best substitute depends on your goal. The Bird's Eye Chili is the closest overall match. Best for maintaining the same heat level with a different flavor profile Use on a one-to-one basis.
Can I use jalapeño instead of New Mexico chile?
New Mexico chile is about 14x 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 Bird's Eye Chili 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 New Mexico chile powder instead of fresh New Mexico 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.