Poblano peppers are a popular ingredient in many recipes, renowned for their medium heat and rich, earthy flavor. They are often used in traditional Mexican dishes such as chiles rellenos and mole, as well as in various soups, stews, and sauces.
However, sometimes these flavorful peppers can be difficult to find, or their heat level might not be suitable for everyone, which prompts the need for a substitute.
A suitable poblano pepper substitute can provide a similar level of heat and flavor profile while still working well within the intended dish. With various alternative pepper options available, it’s important to consider the individual qualities of each in order to achieve the desired taste and consistency in your culinary creations.
In this article, we will explore different poblano pepper substitutes and their distinct characteristics, helping you make an informed decision when selecting an alternative.
Understanding poblano peppers
Earthly flavor
Poblano peppers are known for their distinctive earthy flavor, which is mild and slightly smoky. They are a popular choice for various dishes, from simple salsas to more complex sauces and stews, adding depth and character to recipes.
Spiciness
In terms of heat, poblanos are considered a mild pepper, with a Scoville rating between 1,000 and 2,000 Scoville Heat Units (SHU). This means they are not as spicy as other pepper varieties and can be enjoyed by most people without overpowering their taste buds.
Health benefits
Poblano peppers offer some health benefits:
- They are low in calories and fat-free while providing dietary fiber and essential vitamins and minerals.
- They contain Vitamin C and Vitamin A, which contribute to immune health and healthy vision.
- They also provide capsaicin which may help reduce inflammation and provide pain relief.
| Nutrient | Benefits |
|---|---|
| Vitamin C | Immune health, antioxidant |
| Vitamin A | Vision, immune health |
| Capsaicin | Reduces inflammation, pain relief |
Mexican cuisine
Poblanos are an integral part of Mexican cuisine, featured prominently in several traditional dishes such as chiles rellenos, mole, and rajas con crema. Their mild heat and unique flavor make them a versatile ingredient in both simple and elaborate recipes.
Related: When to Pick Poblano Peppers: The Ideal Harvest Time
Poblano pepper substitutes
Anaheim peppers
Anaheim peppers make an excellent poblano pepper substitute due to their mild and slightly sweet flavor.
Though they have a Scoville heat rating of 500-1,000, compared to poblano’s 1,000-1,500, they still provide a subtle heat that is suitable for most dishes. Because of their similar size and shape, Anaheim peppers are easy to swap in recipes that call for stuffed or whole peppers.
Bell peppers
Bell peppers serve as a reliable substitute for poblano peppers if a milder flavor is desired. With a Scoville heat rating of 0, bell peppers do not bring heat to the dish but can maintain the overall texture and presentation.
They come in a range of colors, like green, red, yellow, and orange, providing visual appeal as well. Remember to consider the flavor profile of the dish when choosing a bell pepper, as they can be slightly sweet.
Cubanelle peppers
Cubanelle peppers are another viable poblano pepper substitute. Offering a sweet, mild taste with a Scoville heat rating of 100-1,000, these peppers will not overpower the dish.
While slightly thinner than poblano peppers, cubanelle peppers can still be used for stuffing or slicing and hold up well when cooked. Their light green color also closely resembles that of poblano peppers.
Anaheim pepper
Finally, another promising poblano pepper substitute is the Anaheim pepper. This will have some repetition because it was mentioned earlier, but it’s worth emphasizing its suitability in recipes.
With a gentle heat rating of 500-1,000 on the Scoville scale and a similar size and shape as poblano peppers, Anaheims work well in most recipes that require a mild heat and full-bodied texture. Their slightly sweet undertones can complement a variety of dishes, making them an accessible and versatile option.
Spicier substitutes
Jalapeños
Jalapeños are a popular choice for a spicier poblano pepper substitute. They are widely available and have a more moderate heat level than some of the other options in this list.
Jalapeños rate between 2,500 and 8,000 Scoville Heat Units (SHU), making them significantly hotter than poblano peppers, which range from 1,000 to 1,500 SHU. Their fruity flavor profile makes them a versatile option in various dishes.
Cayenne peppers
Cayenne peppers are known for their intense heat and bold flavor. They have a Scoville rating of 30,000 to 50,000 SHU, making them substantially hotter than poblano peppers.
Due to their spiciness, it is recommended to use cayenne peppers sparingly when substituting for poblano peppers. They work well in hot sauces, chili, and spicy soups.
Guajillo peppers
Guajillo peppers are a slightly spicier substitute for poblano peppers, with a Scoville rating of 2,500 to 5,000 SHU. Their slightly smoky and sweet flavor can complement various dishes, such as stews, sauces, and salsas. To use guajillo peppers as a substitute, it is essential to rehydrate the dried peppers before blending them into a paste or sauce.
New Mexico chiles
New Mexico chiles can also be used in place of poblano peppers for a subtly spicier kick. They vary in heat, with a Scoville rating between 500 and 2,500 SHU, making them an excellent option for those looking for a milder heat increase. New Mexico chiles have a sweet, earthy taste and can be used in dishes such as enchiladas, chilies, and salsas.
Serrano pepper
Serrano peppers are another option for a spicier poblano substitute, featuring a Scoville rating of 10,000 to 23,000 SHU. Their thinner flesh and relatively small size make them an excellent choice for salsas, guacamole, and other sauces. The spiciness of serrano peppers may vary, so adjust the quantity used in a recipe to achieve the desired heat level.
Related: How to Eat Poblano Peppers: A Simple Guide for Pepper Lovers
Using substitutes
Salsa
When it comes to finding a suitable substitute for poblano peppers in salsa, Anaheim peppers are a good option. They have a similar flavor profile and mild heat level.
Simply replace the poblano peppers with an equal amount of Anaheim peppers. If you prefer a spicier salsa, you can also use jalapeños or serrano peppers but be cautious with the quantities as these peppers are notably spicier.
Mexican dishes
In various Mexican dishes, such as enchiladas, tacos, or fajitas, you can opt for one of the following poblano pepper substitutes:
- Anaheim peppers: As previously mentioned, these peppers are the closest in taste and heat level to poblanos.
- Bell peppers: If you’re seeking a milder flavor, green bell peppers can work as a substitute. However, they lack the smokiness of poblanos.
Stuffing recipes
For stuffing recipes, such as Chile Rellenos, consider these alternatives:
- Anaheim peppers: Again, they are the most similar in taste to poblanos.
- Cubanelle peppers: These are another mild pepper option, although they are slightly sweeter and less smoky than poblanos.
Soups
In soup recipes that call for poblano peppers, you can substitute with:
| Substitute | Heat level | Flavor profile |
|---|---|---|
| Anaheim peppers | Mild | Closest to poblanos |
| Green bell peppers | Mildest | Less smoky |
| Jalapeño peppers | Moderate | Spicier |
Choose one based on your desired heat level and flavor preferences.
Stews
In stews that require poblanos, some options include:
- Anaheim peppers: They provide a similar flavor without altering the overall taste.
- Pasilla peppers: When dried and rehydrated, pasilla peppers can provide a deeper, smoky flavor.
Remember to adjust the quantities based on the heat levels of these pepper substitutes to suit your personal tastes.
Dried chili substitutes
Ancho chili pepper
Ancho chili pepper is a popular dried chili substitute for poblano peppers. It is essentially a dried version of the poblano pepper and has a similar flavor profile, which is mild to medium in heat, with a smoky and slightly sweet taste.
Ancho chili peppers work well in a variety of recipes, including sauces, salsas, and stews. To use ancho chili peppers as a substitute, simply rehydrate them by soaking them in hot water for about 15-20 minutes before using them in your recipe.
Mulato pepper
Mulato pepper is another suitable substitute for poblano pepper. This dried chili is closely related to ancho chili pepper, but it is dark brown in color and has a sweeter flavor with a hint of chocolate.
Its heat level is quite mild, making it an excellent choice for those who prefer a milder spice level. To use mulato pepper as a replacement for poblano pepper, follow the same rehydration process as for ancho chili pepper.
Chipotle pepper
Chipotle pepper is a smoke-dried jalapeno pepper that can be used as a poblano pepper substitute for those who prefer a spicier and smokier flavor.
Though the heat level can be significantly higher compared to poblano and ancho chilies, the unique smoky taste of chipotle peppers can add depth and complexity to various dishes, such as soups, stews, and salsas. Be cautious of the amount you use, as chipotle pepper can be quite intense.
Pasilla peppers
Pasilla peppers are another dried chili option to consider as a poblano pepper substitute. These peppers are dried chilaca chilies, characterized by their dark, wrinkled skin and a mild to medium heat level.
The flavor of pasilla peppers is earthy and fruity, making them an excellent addition to mole sauces, soups, and stews. To use pasilla peppers in place of poblano peppers, rehydrate them in hot water for about 15-20 minutes, and then chop or blend them as needed for your recipe.
The science of spiciness
Capsaicin
Capsaicin is the compound responsible for the spicy sensation we feel when eating chili peppers. It is an alkaloid present in the pepper’s fruits, seeds, and little veins known as the placenta.
When capsaicin comes in contact with sensory neurons, it triggers a burning sensation. The intensity of spiciness depends on the concentration of capsaicin in the pepper.
Interestingly, capsaicin does not affect all animals in the same way. While it produces a strong reaction in mammals, birds are unaffected by the compound. This evolutionary adaptation allows the pepper plants to have their seeds dispersed by birds, while discouraging consumption by mammals that could crush the seeds.
Scoville heat units
To measure the spiciness of peppers and pepper products, the Scoville Heat Units (SHU) scale is used. Developed by chemist Wilbur Scoville in 1912, the scale reflects the concentration of capsaicin in a pepper.
The test originally used human tasters to evaluate the spiciness. Nowadays, a more objective and standardized method called High-Performance Liquid Chromatography (HPLC) is used to determine the concentration of capsaicin and derive the SHU value.
The SHU scale ranges from 0, representing mild peppers like bell peppers, to over 2 million, indicating extremely spicy peppers such as the Carolina Reaper. To put this into perspective, here are some common peppers and their respective SHU values:
| Pepper | Scoville Heat Units |
|---|---|
| Bell Pepper | 0 |
| Poblano Pepper | 1,000 – 2,000 |
| Jalapeño Pepper | 2,500 – 8,000 |
| Cayenne Pepper | 30,000 – 50,000 |
| Habanero Pepper | 100,000 – 350,000 |
| Carolina Reaper | 1,400,000 – 2,200,000 |
Understanding the science behind spiciness and the Scoville scale can be helpful when looking for a poblano pepper substitute. By choosing a pepper with a similar SHU value, one can effectively mimic the desired level of heat in a dish.