New Mexico chili powder is a staple in many culinary traditions, with a distinct flavor that complements many meals.
It is made from dried and crushed New Mexico chilies known for their earthy, fruity flavor and mild heat.
Its brilliant red color and distinct flavor makes it a favorite in Southwestern and Mexican cuisine. It adds depth to enchiladas, tacos, salsas, and stews.
Culinary cultures worldwide use this chili powder to add heat and color to meals.
There are various reasons why a substitute for New Mexico chili powder is needed:
- It may not be available in all places, which might be challenging
- Personal preferences or dietary constraints
- Sensitivity to spicy foods
- The choice for milder or hotter chili powder
- Recipes may need a different flavor profile, and it is necessary to use an appropriate alternative
Substitutes For New Mexico Chili Powder
If you can't find this chili powder, several replacements will give your dishes a similar flavor and heat.
Ancho chili powder, Guajillo chili powder, Chipotle chili powder, and Cayenne pepper powder are some of the best replacements for this unique chili powder.
The heat level and flavor of these options vary, so choose the one that best suits your recipe.
1. Homemade New Mexico Chili Powder Substitute
If you can't find New Mexico chili powder or want to develop your custom blend, consider blending mild and hot chilies.
You can try different chilies to get a flavor profile that suits your tastes.
When making your mix, remove the stems and seeds from the chilies before grinding them since these might add bitterness.
Consider oven-roasting the dried chilies before grinding them to improve the flavor.
Here is a guide:
- Preheat the oven to 250°F (120°C), then put the chilies in a single layer on a baking sheet.
- Roast for 5-10 minutes until aromatic and somewhat flexible. Avoid over-roasting to prevent bitterness.
- When the roasted chilies have cooled, crush them in a spice grinder or with a mortar and pestle until you achieve a fine powder consistency.
2. Ancho Chili Powder
Ancho chili powder is created from dried poblano peppers, which have a fruity flavor with overtones of chocolate and tobacco.
It has a heat level ranging between 1,000 and 1,500 Scoville Heat Units (SHU), making it a good option for New Mexico chili powder if you prefer a milder spice.
Ancho chili powder is great for:
- Mole sauces
- Chili con carne
- Salsas
- Meat rubs (beef, chicken, pork)
- Stews
- Soups
- Vegetarian recipes
How to substitute it:
Use the same amount of Ancho chili powder when substituting for New Mexico chili powder.
3. Guajillo Chili Powder
Guajillo chili powder is made from dried Guajillo chilies. They have a bright, acidic flavor with a cranberry undertone and a moderate heat level.
Guajillo chilies have a heat intensity comparable to New Mexico, measuring between 2,500 and 5,000 SHU.
Guajillo chili powder is great for:
- Salsas
- Sauces
- Soups
- Stews
- Pork
- Chicken
- Savory rubs or marinades
- Vegetarian dishes
How to substitute it:
Use 1/2 of a tablespoon of Guajillo chili powder instead one tablespoon of New Mexico chili powder.
4. Chipotle Chili Powder
Chipotle chili powder contains smoked jalapeno peppers offering a smoky, spicy flavor.
It has a heat level ranging from 2,500 to 8,000 SHU, making it spicier than New Mexico chili powder.
Its smokey flavor and heat make it an appealing option for people who want a more robust spice profile.
Chipotle chili powder is great for:
- Barbecue sauces
- Rubs
- Marinades for beef, pork, or chicken
- Chili con carne
- Soups
- Stews
- Bean-based dishes
- Roasted vegetables
- Grain bowls
When using Chipotle chile powder, keep the heat level in mind and adapt the amount to your spice tolerance.
How to substitute it:
Use 1/2 of a tablespoon of Chipotle chili powder for one tablespoon of New Mexico chili.
5. Chili Powder Blends
Commercial chili powder blends include cumin, garlic powder, onion powder, oregano, and ground chilies.
These mixes provide a handy and well-rounded flavor, making them an excellent choice for various recipes.
Making your chili powder blend allows you to customize it to your taste.
Experiment with various ground chilies, like Ancho, Guajillo, or Chipotle. Combine them with cumin, garlic powder, and oregano to create a unique and flavorful blend.
To get the appropriate flavor profile and heat intensity, adjust the quantities of each ingredient.
How to substitute blends for New Mexico chili powder:
Replace with the same amount. Be aware that these blends often contain additional spices like cumin, oregano, and garlic powder, which may change the overall flavor of your dish.
6. Smoked paprika
Smoked paprika has a rich, smoky flavor with a mild heat and is prepared from smoked and ground red bell peppers.
Rich color and distinct flavor make it a viable alternative for New Mexico chili powder when a smokey flavor is desired.
Smoked paprika is excellent for:
- Chicken
- Beef
- Pork rubs
- Stews
- Soups
- Sauces
- Grilled or roasted vegetables
- Rice and bean dishes
How to substitute it:
Substitute smoked paprika with the same amount.
7. Cayenne Pepper
Cayenne pepper, produced by grinding cayenne chilies, is known for its intense spiciness and simple taste characteristics.
It has a heat intensity of 30,000 to 50,000 SHU, making it much hotter than New Mexico chili powder.
When substituting, use caution to avoid overloading the meal with heat.
Consider combining it with milder chili powders or spices to balance the flavor.
How to substitute it:
Use 1/4 of a tablespoon of cayenne pepper for one tablespoon of New Mexico chili powder.
8. Berbere Spice Blend
Berbere is a traditional Ethiopian spice combination that includes ground chiles, fenugreek, ginger, cardamom, cinnamon, allspice, and other spices.
It has a rich, warm, spicy flavor profile with varying heat levels depending on the blend.
The berbere spice combination is common in Ethiopian recipes such as Doro Wat (chicken stew) and Kitfo (spiced raw beef).
The berbere spice blend is great for:
- Soups
- Stews
- Marinades
How to substitute it:
Replace with the same amount.
9. Harissa Spice Blend
Harissa is a North African spice combination of ground chiles, garlic, cumin, coriander, and other spices.
It has a spicy, earthy, and somewhat smokey flavor characteristic, with varying heat levels depending on the blend.
Harissa spice blend is great for:
- Rub or marinade for meats, fish, and vegetables
- Soups
- Stews
- Grain-based foods
How to substitute it:
Replace with the same amount.
10. Gochugaru (Korean Chili Flakes)
Gochugaru, or Korean chili flakes, has a mild heat and a distinct sweet and smokey flavor.
Its heat usually ranges from 4,000 to 8,000 SHU, making it spicier than New Mexico chili powder.
Gochugaru is great for:
- Kimchi
- Stews
- Sauces
- Marinades
- Spice rubs
How to substitute it:
Use 3/4 tablespoon of Gochugaru instead of one tablespoon New Mexico chili powder.
11. Sriracha Sauce
Sriracha sauce is a popular Thai condiment made from red chilies, garlic, vinegar, sugar, and salt.
It has a tangy, sweet, and spicy flavor profile with a heat level that runs from 1,000 to 2,500 SHU, making it relatively mild compared to other chili-based components.
Sriracha sauce is excellent for:
- As a dipping sauce
- Taco or burger topping
- Marinades
- Dressings
- Sauces
How to substitute it:
Replace one tablespoon of New Mexico chili powder with 3/4 tablespoons of Sriracha sauce.
12. Sambal Oelek
Sambal Oelek is a traditional Indonesian chili paste with crushed red chilies, salt, and vinegar.
It has a bright, acidic, and spicy flavor profile, with a heat level of 1,500 to 8,000 SHU, making it adaptable to heat intensity.
Sambal oelek is great for:
- Stir-fries
- Soups
- Sauces
- Marinades
- Fish
- Vegetables
- Rice and noodle dishes
How to substitute it:
Use 3/4 tablespoon of Sambal Oelek instead one tablespoon of New Mexico chili powder.
13. Crushed Red Pepper Flakes
Crushed red pepper flakes are made from dried and crushed red chili peppers. They may or may not contain seeds.
They have a basic, spicy flavor profile with a heat level that ranges from 15,000 to 45,000 SHU, making them far hotter than New Mexico chili powder.
Crushed red pepper flakes are great for:
- Pasta
- Pizza
- Soups
- Salads
- Spice rubs
- Marinades
- Sauces
How to substitute it:
Use 1/4 of a tablespoon of crushed red pepper flakes for one New Mexico chili powder tablespoon.
14. Hot Sauce Varieties
Many hot sauces are available, each with its distinct flavor profile and amount of heat.
For example, hot sauces such as Tabasco, Cholula, and Frank's RedHot are all famous hot sauces that can be replaced instead of New Mexico chili powder in the right amounts.
Hot sauces are great for:
- Tacos
- Sandwiches
- Soups
- Rice dishes
- Marinades
- Dressings
- Other sauces
How to substitute it:
Replace one tablespoon of New Mexico chili powder with 3/4 tablespoons of your preferred hot sauce.
How to Choose the Best Substitute
Consider the flavor profile of the ingredient you're using while looking for an alternative to New Mexico chili powder.
Consider your preferred heat level and select an ingredient with a similar Scoville rating to find the appropriate substitution.
Remember that you may increase or decrease the amount of the replacement to get the desired level of spiciness.
Recipe Modifications and Adjustments
When substituting, start with a lower amount than the recipe calls for and then adjust to taste. This ensures the substitution does not overrun your food with heat or undesirable flavors.
Consider adding complementing spices like cumin, garlic, or oregano to your food to enhance the flavor.
FAQs:
Q: What is the appeal of New Mexico chili powder?
A: New Mexico chili powder is a popular addition to various recipes because of its distinct flavor profile and low heat level.
Q: How do I manage the heat level while using a substitute?
A: To manage the heat level when replacing, begin with a smaller amount than the recipe calls for and increase to taste.
Consider the Scoville rating of the component you're replacing, and select a spice with a similar heat level.
Remember that you may always combine milder and hotter components to get the required level of spiciness.
Q: Can I use ordinary chili powder instead of New Mexico?
A: You can use ordinary chili powder instead of New Mexico, but the flavor profile and heat level may differ.
Regular chili powder contains a blend of chilies and spices like cumin, garlic powder, and oregano, which might impact the flavor of your food.
Begin with a lower amount and adapt to taste, considering the flavor and the heat level.
Conclusion
Chili-based substances and spice combinations can be suitable alternatives for New Mexico chili powder.
Understanding the flavor profiles and heat levels of each alternative can assist you in selecting the best substitution for your recipes.
This will ensure your food keeps its intended flavor and character.