Ancho peppers are a dried form of poblano peppers that offer a mild heat with rich, sweet, and earthy undertones. They’re a staple in Mexican cuisine, used in everything from sauces and marinades to rubs and stews.
If you don’t have ancho peppers on hand, you can use several substitutes to deliver a similar profile for both whole and powdered forms.
What Are Ancho Peppers?
Ancho peppers are dried poblano peppers with a dark, wrinkled skin and a flavor profile that combines mild heat, smoky notes, and subtle sweetness. They typically measure between 1,000 and 2,000 on the Scoville Heat Scale, making them one of the milder chili options.
Whole ancho peppers are rehydrated for use in sauces and stews, while ancho chili powder is a finely ground form of the dried pepper, used in rubs, marinades, and spice blends.
5 Substitutes for Ancho Peppers
1. Guajillo Peppers
Guajillo peppers are a great substitute for whole ancho peppers. They have a slightly higher heat level (2,500 to 5,000 Scoville units) and a tangy, fruity flavor with hints of berry. While guajillos are spicier than anchos, their sweetness and depth make them a versatile replacement in sauces, soups, and stews.
For powdered ancho peppers, guajillo chili powder can also be used, but it will add a slightly brighter and hotter kick to your dish.
Recipes: Use guajillo peppers in mole, birria, enchiladas, and marinades.
2. Pasilla Peppers
Pasilla peppers, also known as “chilaca” peppers in their fresh form, offer a similar earthy flavor to anchos but with a bit more heat and smokiness. They measure 1,000 to 3,000 Scoville units and are ideal for sauces, soups, and marinades.
Pasilla chili powder can also be used as a substitute for ancho chili powder, providing a comparable smoky and rich flavor.
Recipes: Use pasilla peppers in adobo sauces, stews, birria, or as a base for chili pastes.
3. Mulato Peppers
Mulato peppers are another dried chili variety that closely resembles anchos in flavor and appearance. They have a slightly sweeter profile, with notes of chocolate, raisins, and a hint of smokiness. Mulato peppers have a similar spice to anchos, making them an excellent choice for dishes where you don’t want to add extra spice.
For powdered substitutes, mulato chili powder is a good alternative to ancho chili powder, especially in mole or barbecue rubs.
Recipes: Use mulato peppers in mole sauces, braised meats, or to flavor soups.
4. Chipotle Peppers
Chipotle peppers are smoked and dried jalapeños and have a smoky, earthy flavor with moderate heat (2,500 to 8,000 Scoville units). They are spicier than ancho peppers but can work as a substitute in recipes that benefit from added smokiness and heat.
For powdered forms, chipotle chili powder offers a similar earthy flavor with a smokier profile, making it an effective ancho chili powder replacement in spice rubs and marinades if you don’t mind the extra spice.
Recipes: Use chipotle peppers in chili, barbecue sauces, or to flavor stews and braises.
5. Smoked Paprika
Smoked paprika is a non-chili alternative that delivers smokiness without much heat. While it doesn’t replicate the fruity or sweet flavors of ancho peppers, it works well in powdered form as a substitute for ancho chili powder when the recipe focuses more on smoky depth than chili flavor.
Recipes: Use smoked paprika in dry rubs, soups, and spice blends for grilled or roasted meats.