With that smoky heat, chipotle peppers bring a unique earthy flavor to dishes that use them. So how do you match that if you don’t have any chipotle chilies available in your kitchen. What’s a proper
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Best supermarket alternative: Chipotle powder and chipotle in adobo sauce
The good news is the
Though you may need to balance against the tomato-based adobo sauce when considering your recipe. That sauce is earthy and tangy, so it will affect your recipe. One option is to run the chipotle from the adobo sauce can under water, to remove as much of the sauce as possible.
If you opt for chipotle powder, the equivalent to one whole dried chipotle is around 1/2 teaspoon. The chipotle chilies in the adobo sauce are whole, so it’s a 1 to 1 ratio.
If you’re only after heat: Crushed red pepper
You give up a lot of flavor when you opt for this solution, but if you’re only after the spiciness, it’ll do. Crushed red pepper (a.k.a. chili pepper flakes) is a mix of chilies ground into flakes. These flakes tend to be more on the neutral side in terms of overall flavor, so you’ll lose any sense of earthiness or smokiness with most CRP mixes.
As well: The most common base chili is cayenne, so these flakes may be hotter than
Best mild powder alternative: Smoked paprika
Smoked paprika is a good alternative to chipotle peppers because of its smoky flavor profile. It provides a similar smoky, earthy depth without the heat that chipotle peppers offer, making it a good choice for those who prefer a milder heat. It’s widely available (likely right in your spice rack) and can be more convenient to use, as it doesn’t require any preparation like rehydrating dried chipotles or handling fresh ones.
But while it has a comparable smokiness of chipotle, smoked paprika lacks the slightly fruity undertones that chipotles bring to a dish. For many dishes where the smokiness is all that matters, all is well. But if that flavor depth is wanted, don’t expect it with smoked paprika.
Learn More: Smoked Paprika Vs. Chipotle Powder — How Do They Compare?
A good, but harder to find option: Pasilla de Oaxaca
This is a variety of the dried pasilla pepper grown in the Oaxaca region of Mexico. It’s known for its smokiness. In fact, it’s even smokier than the chipotle, but in terms of heat it’s a major downgrade.
Pasilla peppers tap out at 2,500 Scoville heat units (SHU), while chipotle, being dried and smoked jalapeños, can reach up to 8,000 SHU. They can be easily three times spicier, if not more. This is a good
The “are you ready for it?” step up: Chocolate habanero
Regular habaneros are known for their fruitiness, but the chocolate habanero is a variety that actually has more of an earthy and smoky flavor to it. The smokiness is not quite as strong as the chipotle, but there’s that layer of habanero fruitiness that goes along with it that’s very tasty.
In terms of heat: the chocolate habanero simply demolishes the chipotle. It even beats out the regular habanero with a top SHU of 577,000. That puts it into super-hot pepper territory, so if you go here, go in with eyes wide open. We think it makes a mighty fine extreme alternative to a chipotle rub for barbecue. You can find this chili fresh, but it’s also commonly used in hot sauces and even sold dried.
Must-read related posts
- Nine Fun Uses For Chipotle In Adobo Sauce: That can you have sitting in your cupboard is more versatile than you think!
- Are Dried Peppers Hotter Than Fresh? Say a chili that’s often found in both dried and fresh form – which is spicier?
- The Hot Pepper List: Chipotles are one of over 150 types of hot peppers we profile. Our dynamic list allows you to search these chilies by heat, flavor, origin, and more.