Guajillo Pepper Substitutes

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Guajillo is a type of dried red chile pepper that is popular in Mexican dishes. It is used for making enchilada sauce, tasty salsas, and rich marinades and rubs. If you don’t have guajillo pepper available, there are several substitutes that will work.

In this article, I’ll share 7 guajillo pepper substitutes to use in your recipe. Some are more commonly available than others, but most of these can fill in when needed!

Guajillo Pepper Info:

• Mexican dried red chile pepper
• Fruity, raisin-like aroma and flavor with slight smokiness
• Medium heat level (~2,500 SHUs on the Scoville Scale), similar to a jalapeño
• Usually sold as whole dried chiles, not powder

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1. Ancho

Ancho is another form of dried Mexican chile pepper. Poblano peppers are dehydrated to create ancho peppers and powder. The flavor of anchos is somewhat similar to that of guajillo, though their heat level is about half as spicy (around 1,000 SHUs).

Ancho pepper has a sweet and fruity aroma, similar to that of raisins. The peppers are also larger than guajillos, and have a darker color. If you have ancho powder or full sized dried anchos, either can serve as a guajillo alternative.

2. Red Pepper Flakes

Perhaps the easiest substitute to find is red pepper flakes (or crushed red pepper), which make a great stand-in for guajillo pepper. Red pepper flakes are usually right around the same heat level as guajillo, and both have a subtle smoky, fruity flavor.

If you are making a sauce, you may wish to re-hydrate your red pepper flakes by soaking them in hot water for about 15 minutes. This will make them easier to blend into a smooth texture. Keep in mind, most flakes have seeds which can change the texture of your food.

3. Cascabel Chiles

Cascabel chiles are widely cultivated in Mexico. These small cherry-shaped peppers are allowed to ripen to red before being dehydrated. The flavor and heat level are very similar to guajillo peppers, though they may not be as easy to find in your local grocery store. They have a rounded shape and are most commonly sold as whole dried peppers. Cascabel chiles can be used in a 1:1 ratio to replace guajillos.

4. Poblano

If you’re struggling to find dried chiles, you can turn to fresh peppers. Poblanos are common enough to find in grocery stores, and have a delicious, smoky, mildly-spicy taste. You can use them fresh, or try dehydrating them yourself before adding to your recipe.

Side note: If you like gardening, growing poblano peppers is fairly easy and very rewarding! The large peppers are great for stuffing with tasty cheeses or meat mixtures, and a variety of other poblano recipes.

5. Fresno Peppers

If you really like spicy food, you can step up the heat with Fresno peppers. These are a better choice than jalapeños since they are sold as ripe red chilies rather than green. Guajillos are dried red chiles, so it is best to use another ripened variety to match the flavor. However, in a pinch, jalapeños can work as well.

However, Fresno peppers are hot! They are typically around 10,000 SHUs on the Scoville scale, or about twice as hot as a standard jalapeño. So, if you use this substitution for guajillo, you may want to use a bit less than the recipe calls for.

6. Cayenne Pepper

I can’t overstate how useful cayenne powder can be in the kitchen. I sprinkle it on almost everything I eat, and go through at least a cup of it every year. But, I also love my food extra-spicy. Cayenne powder ranges in heat anywhere from 30,000-50,000 SHUs, so it might be too spicy for some.

If you want to use cayenne to substitute guajillo, start with around a 1:2 ratio. For example, if your recipe calls for 1 teaspoon of guajillo powder, use ½ tsp. of cayenne and taste for heat. While it isn’t a perfect replacement, cayenne powder is a useful ingredient for adding heat and subtle smoky flavor to dishes.

Tip: For a non-spicy alternative, you can simply use paprika powder as a guajillo substitute.

7. Anaheim Pepper

My final recommendation for substituting guajillo chile is to use Anaheim chiles. These large green peppers are commonly found on the West coast of the US. Hatch chiles are similar peppers that are easy to find in the Southwest, and both are perfect to use as a guajillo replacement.

While Anaheims are not typically dried, you can still add delicious flavor and heat to your food by roasting and peeling these peppers. The flavor is wonderful and goes well in a variety of savory dishes. I love adding roasted hatch chile to pasta dishes, soups, stews, eggs, and even fish. If you have Anaheims or other hatch varieties available, give them a try!

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I hope this article helped you find a substitute for guajillo peppers. For next time, I do recommend buying the real thing to see what guajillos are all about!