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The 5 Best Substitutes for Chile de árbol

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Do you like your foods spicy? Then you’ll love Chile de árbol.

This Mexican pepper packs a powerful punch with a heat that can range from mild to searing.

But what is Chile de árbol, and how can you use it in your cooking? If you’re looking for a way to add some spice to your food, then Chile de árbol peppers are a great option.

However, if you find them too hot to handle, there are several ways to substitute them.

In this article, we’ll take a look at five of the best substitutes for Chile de árbol.

What is Chile de árbol?

Chile de árbol, also known as bird’s beak chile, is a small, fiery chili pepper that originates from Mexico.

It gets its name from its long, thin shape, which resembles a bird’s beak.

Chile de árbol is typically red, but it can also be found in yellow and green.

It has a very pungent flavor with a strong chili heat.

The heat lingers on the tongue long after the pepper has been consumed.

Chile de árbol is commonly used in Mexican cuisine.

It is often used to make salsa, particularly salsa verde.

It can also be used to add spice to soups and stews.

When used in moderation, it can give food a pleasant amount of heat.

However, it is important to use caution when handling chile de árbol peppers as they can cause skin irritation.

Always wash your hands thoroughly after handling them, and avoid touching your face or eyes.

The 5 Best Substitutes for Chile de árbol

If you can’t find chile de árbol peppers, or if you want a milder version of this dish, don’t worry.

There are plenty of substitutes that will still give your meal a kick.

1 – Chile Guajillo

Chile guajillo is a type of dried chili pepper that is commonly used in Mexican cuisine.

It has mild to moderate heat, with a fruity and slightly smoky flavor.

The texture of chile guajillo is somewhat tough, so it is often finely ground into a powder before being used as a spice.

Chile de árbol is another common type of chili pepper used in Mexican cooking.

It has a very similar flavor to chile guajillo but with a bit more heat.

Because of this, chile de árbol can be used as a substitute for chile guajillo if desired.

When substituting one for the other, it is best to use about half as much chile de árbol as you would chile guajillo to avoid making the dish too spicy.

2 – Pasilla Negro

Pasilla Negro is a variety of chili pepper that is commonly used in Mexican cuisine.

It has a milder flavor than some other varieties of chili pepper and a slightly sweet taste.

The peppers are usually about 4-6 inches long and turn from green to black as they mature.

Pasilla Negro peppers are often used in sauces, soups, and stews.

They can also be dried and ground into chili powder.

When substituting Pasilla Negro for Chile de árbol, it is important to keep the ratio of peppers to sauce the same.

Otherwise, the sauce will be either too spicy or not spicy enough.

For most recipes, one Pasilla Negro pepper can be substituted for one Chile de árbol pepper.

3 – Chipotle

Chipotle peppers are a type of smoked chili pepper that originates from Mexico.

They are typically dried and then smoked over a wood fire, giving them their characteristic smoky flavor.

Chipotles are usually fairly mild in terms of heat, but they can vary depending on the specific pepper used.

In terms of texture, they are typically quite dry and leathery.

One common way to use chipotle peppers is to substitute them for Chile de árbol peppers.

This can be helpful if you want a smoky flavor without the extreme heat.

To do this, simply remove the seeds from the pepper and then chop them up into small pieces.

You can then add it to whatever dish you are making in order to give it a smoky flavor.

Just be sure to add it early in the cooking process so that the flavors have time to meld together.

4 – Ancho

With their mild heat and fruity flavor, Ancho chili peppers are a popular choice for cooking.

These peppers have a somewhat sweet taste, with notes of chocolate and prunes.

They also have a firm, meaty texture that makes them ideal for use in sauces and stews.

Chile de árbol peppers are one of the hottest types of chili pepper, and they can be difficult to find in stores.

However, Ancho chili peppers make an excellent substitute.

When used in place of Chile de árbol peppers, Ancho chili peppers will give your dish a milder level of heat.

You may also want to adjust the number of other spices in the recipe to suit your taste.

For example, if a recipe calls for two Chile de árbol peppers, you may want to use four Ancho chili peppers instead.

5 – Cascabel

Cascabel peppers are small, round chiles that get their name from the sound they make when shaken.

They have a deep red color and very thin skin.

The flavor of cascabel peppers is fruity and smoky, with medium heat.

When dried, the peppers can be ground into a powder and used as a spice.

They can also be used fresh in salsas and sauces.

Chile de árbol peppers are a good substitute for cascabel peppers if you cannot find them.

They are similar in size, shape, and heat level.

However, they have a slightly different flavor profile.

Chile de árbol peppers are more floral than fruity, with a slightly nutty taste.

They can be found fresh or dried at most Latin American grocery stores.


In conclusion, these are some of the best substitutes that can be used for Chile de árbol.

All of these substitutes will provide a similar level of heat, though they may have slightly different flavors.

When substituting one chili pepper for another, it is important to keep the ratio of peppers to sauce the same.

Otherwise, the sauce will be either too spicy or not spicy enough.

With a little trial and error, you should be able to find the perfect substitute for Chile de árbol peppers in any dish.

The 5 Best Substitutes for Chile de árbol

Recipe by Andrew Gray Course: Substitutes


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  • Chile Guajillo

  • Pasilla Negro

  • Chipotle

  • Ancho

  • Cascabel


  • Pick your favorite substitute from the list above.
  • Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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