What to Use Instead of Piri Piri: 5 Chef-Approved Options
Can't find Piri Piri? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Piri Piri is a very hot pepper with a heat level of 112,500-112,500 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 Piri Piri substitutes, ranked for home cooking.
Top 5 Piri Piri Substitutes Ranked
🥇 1. 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 about ¾ of a Datil for every Piri Piri
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. 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 ¾ of a Scotch Bonnet for every Piri Piri
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 Piri Piri
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Pequin
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (120,000-120,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Pequin maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Bird's Eye Chili
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (50,000-100,000 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.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Piri Piri (Original) | 112,500-112,500 | N/A | Specialty stores |
| Datil pepper | 100,000-300,000 | 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 |
| Pequin Pepper | 120,000-120,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Bird's Eye Chili | 50,000-100,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Piri Piri?
The best substitute depends on your goal. The Datil is the closest overall match. Best for when you want the same flavor profile but a noticeable step up in heat Use about ¾ of a Datil for every Piri Piri.
Can I use jalapeño instead of Piri Piri?
Piri Piri is about 22.5x 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 Datil 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 Piri Piri powder instead of fresh Piri Piri?
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.