Ingredient substitution guide
Best substitutes for chili pepper
Best swap for chili pepper: Cayenne pepper, use 1/4 as much; much hotter, no fresh texture.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Chili Pepper?
The best swap for Chili Pepper is Cayenne Pepper, use 1/4 as much; much hotter, no fresh texture. Another option is Jalapeno, 1:1 by count; milder, adjust to taste. The table below also lists Red Pepper Flakes and Serrano Pepper, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Cayenne pepper | use 1/4 as much; much hotter, no fresh texture |
| Jalapeno | 1:1 by count; milder, adjust to taste |
| Red pepper flakes | 1/4 tsp per pepper; dried, no fresh texture |
| Serrano pepper | 1:1; hotter than most chilis, use less |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.