Best Tabasco Substitutes: Find Your Perfect Match
Can't find Tabasco? Or maybe you're looking for a substitute with a different flavor profile? You're in the right place.
The Tabasco is a hot pepper with a heat level of 30,000-50,000 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 Tabasco substitutes, ranked for home cooking.
Top 5 Tabasco Pepper Substitutes Ranked
🥇 1. Aji Amarillo
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (30,000-50,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Aji Amarillo maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Aji Charapita
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (30,000-50,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Aji Charapita maintains a similar level of heat, making it an excellent substitute for most recipes.
🥉 3. NuMex 'Twilight'
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (30,000-50,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The NuMex 'Twilight' maintains a similar level of heat, making it an excellent substitute for most recipes.
4️⃣ 4. Cayenne
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (30,000-50,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Cayenne maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Siling Haba
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (50,000-50,000 SHU)
How Much to Use: Use a little less Siling Haba
Why it Works: The Siling Haba maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Tabasco Pepper (Original) | 30,000-50,000 | N/A | Specialty stores |
| Aji Amarillo | 30,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Aji Charapita | 30,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| NuMex 'Twilight' | 30,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Cayenne Pepper | 30,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Siling Haba | 50,000-50,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Tabasco?
The best substitute depends on your goal. The Aji Amarillo 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 Tabasco?
Tabasco Pepper is about 8x 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 Aji Amarillo 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 Tabasco powder instead of fresh Tabasco?
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.