Substitute For Green Chiles

Substitute For Green Chiles 

Green chili peppers are delicious and versatile. They add flavor to dishes, but they also pack a punch of vitamin C and antioxidants. Green chile peppers contain capsaicin, a compound that can cause burning sensations if consumed in large quantities so do take care.

Capsaicin is found in the seeds and veins of the pepper, and it’s responsible for the heat. It’s also the reason why people who eat too much of these peppers often get a headache.

You can still get the flavor of bell pepper or guajillo pepper or red chili, just take out the seeds.

But there are ways to enjoy green chile peppers without having to worry about the burn. Here are the 10 best substitutes for green chili peppers.

Substitute for Gochugaru

What are the Benefits of Green Chilies

Green chili peppers are often used as an ingredient in Mexican cuisine and other spicy dishes because their flavors complement other ingredients like tomatoes or cilantro. But did you know that green chilies have many health benefits?

Some benefits of eating spicy foods include:

  • Improving digestion
  • Boosting metabolism
  • Increasing energy levels
  • Reducing stress
  • Relieving pain
  • Promoting weight loss

10 Best Substitutes for Green Chilies:

1. Chili Powder or Chili Flakes

Chili powders or red pepper flakes have heat levels of between 1,000 and 2,500 Scoville units. This means that one teaspoon has roughly half the amount of heat compared to fresh red jalapenos. You’ll find them at most grocery stores near the spices aisle.

Its often used as an ideal substitute for green peppers because it has a milder flavor. We suggest not to mix too much since this spice will give your dish more kick of heat than desired.

2. Green Presno Powder

Green Presno Peppers are common in Indian cooking and Indian grocery stores. These small, round peppers come from India and Pakistan. The powder contains allspice berries which give off a sweet aroma when cooked with meat. Flavors from Green Presno Peppers are similar to those of black peppercorns, which are kind of milder heat. 

It is used as an alternative to green chilies because it is less pungent. If you want to make sure that your dish doesn’t taste overly hot, try using just a pinch instead of a full tablespoon. 

3. Anaheim Pepper

Anaheim Peppers are popular among chefs because they’re easy to grow and maintain. Their thin skin makes them ideal for roasting over high temperatures. Because of its size, it’s perfect for stuffing into tacos or burritos. Its mild flavor works well with any type of food.

It can be used as a substitute for green chili peppers because it tastes very close to them. Its mild flavor of heat is between 500 and 2,500 SHU and it is commonly mixed in soups, stews, tacos, and spicy salsa. 

4. Poblano Pepper

A Poblano Pepper is a medium-sized bell pepper that originated in Mexico. They are usually yellowish-orange in color and have thick walls. When roasted, they become sweeter and softer. They work great as a replacement for green chilies because they offer a slightly different flavor profile.

In most Indian cuisine, fresh or ripe poblano peppers are used to give a little kick of heat and cook them first for better flavor. But roasting them gives better flavors. Just remember to slice them since they are too big to mix in food.  

5. Jalapeño Pepper

Jalapeno Pepper is the most common alternative spice. It comes in two varieties; green and habanero. Both types contain capsaicinoids. Habaneros are hotter than regular jalapeños but both provide good amounts of vitamin C. The best way to prepare these peppers is by slicing them lengthwise then removing the seeds and membranes before mixing them into sauces, dips, and marinades.

Jalapeño Pepper is a good substitute for green chilies because it offers a slight difference in flavor. In addition, it provides some extra vitamins like Vitamin A, B6, and C. Use only about ¼ cup per serving so that you don’t overpower other ingredients. It is similar to a habanero pepper.

6. Cayenne Pepper

Another common alternative is the Cayenne Pepper. This is a kind of dried pepper made from cayenne plants grown on volcanic soil. It is available in many forms including flakes, granules, ground, whole pods, and powdered form.

Capsicums are native to South America where they were originally cultivated for their medicinal properties. Its flavor is somewhat reminiscent of ginger root. However, it has more intense heat than ginger. You should use this sparingly if you prefer not to add a bit of heat to dishes. Compared to green chilies, cayenne pepper is stronger in terms of spiciness. So, start off small when adding it to recipes. Sometimes I add a pinch of this to my Thai chili dish if it is not spicy enough.

7. Jwala Peppers

Jwala Peppers are another option for those who love spicy foods. These red-colored peppers come from India and Pakistan. They are often found at Asian grocery stores. Like all peppers, they need to be cooked thoroughly until soft before being added to dishes.

They are similar to green chilies which means they will bring out the same flavors in your recipe. To get rid of the raw smell, wash them under cold water after cutting them open. Then dry them completely before storing them away.

8. Banana Pepper

Banana Pepper is an exotic fruit with a sweet taste. It grows naturally in tropical regions such as Africa, Asia, Australia, Central America, and parts of South America. Unlike its name suggests, banana peppers do not resemble bananas. Instead, they look like long thin white strips. The fruits grow up to 10 inches tall and weigh around 1 pound each. Their skin ranges from dark brown to black depending on the variety.

It is commonly used as a green chili pepper alternative because it tastes very close to the real thing. If you want to make sure that you have enough banana peppers, buy several bunches instead of just one bunch. Also, try using different kinds of spices to enhance the flavor of your dish.

9. Serrano Pepper

Serranos are a type of hot pepper that originated in Spain. They can range anywhere between 2 ½ – 4 inches in size. When compared to bell peppers or any other pepper, serranos tend to pack less punch. But, they still offer plenty of flavors.

The main reason why people choose serrano peppers over others is due to their milder flavor. Because of this, they work well in salads, soups, stews, and even desserts.

10. Pasilla Pepper

Pasillas are a type of Mexican pepper that comes in various sizes ranging from 3/4 inch to 5 inches. They are usually sold fresh rather than canned. Fresh pasillas are generally smaller than jalapenos but larger than habaneros.

The color of these peppers varies from light yellow to orange. Some varieties may even turn reddish-purple. Although they are slightly hotter than most types of peppers, they provide a unique flavor that cannot be replicated by anything else. Hence, it is mostly used as a substitute for green chilies. 

11. Smoked Paprika

Using smoked paprika rather than sweet paprika will give you more heat.

We have picked the top 10 but there are some other chilies you can also consider.

I would stay away from a scotch bonnet because they are a hot red chili. You can tone them done with diced tomatoes but they are still pretty hot.

Other Chili To Consider are

  • Serrano Chili
  • hatch green chile
  • bolivian rainbow pepper
  • fresno pepper
  • ancho chili


Can I substitute diced jalapenos for green chilies?

Yes! Jalapeno peppers are actually quite versatile. In fact, they can replace almost every kind of pepper in many recipes. Just remember to adjust the amount according to how strong you would like your dish to be.

How to store green chilies?

Green chilies should always be stored properly so that they don’t lose their potency. Here are some tips:

1) Store them in airtight containers. This way, they won’t spoil quickly.

2) Wash them first if necessary. You might notice that there’s a lot of dirt stuck inside the pods. Make sure to rinse off the seeds too.

3) Dry them completely before placing them into storage. Otherwise, moisture could cause mold growth.

4) Keep them at room temperature. Know that cold temperatures can delay the ripening process.

5) Don’t refrigerate them unless absolutely needed. Refrigeration also slows down the ripening process thus making them last longer.

6) Avoid exposing them to direct sunlight since it causes oxidation.

7) Use plastic bags when transporting them. Paper bags absorb odors easily.

Homegrown Green Chili
Homegrown Green Chili

How to make homemade Diced Green Chilies?

Are you looking for an easy recipe for diced green chilies? Here is it!



  • 12 pounds of green chilies (refer above for substitutes)
  • Olive oil
  • Salt


1. Prepare a large baking sheet and line it with parchment paper. 

2. Preheat the oven to 32°C or 450°F.

3. Drizzle the baking sheet with olive oil.

4. Clean and dice each pepper. Make sure it is completely dry and free from all the guts and seeds. Use paper towels to absorb the excess moisture from the peppers. 

5. Place the green chilies on the baking sheet and roast until blistered for 25 minutes. 

6. Remove and let it cool. 

7. Peel off the skin and sprinkle some salt. 

8. Store in an airtight container. Use this for your spicy dish or any hot sauce. 

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