The Padrón pepper, known for its 500-2500 SHU heat level, is a star in Spanish cuisine, offering an unpredictable heat experience often described as “pepper roulette.” Originating from Northwestern Spain, Padrón peppers are typically pan-fried in olive oil and served as a side dish, often simply with sea salt. While many Padrón peppers are fairly mild, some can be surprisingly hot, providing a unique twist to many dishes. However, when they are not available, various alternatives can offer a similar culinary experience.
Key Takeaways
- Shishito peppers offer a mild flavor and sporadic spiciness, resembling the pepper roulette experience of Padrón peppers.
- Jalapeño peppers provide a consistent moderate heat and a grassy, vegetal flavor, making them a reliable substitute for Padrón peppers.
- Serrano peppers offer a hotter pepper experience with a crisper texture, ideal for adding extra heat and crunch to dishes like Padrón peppers.
- Anaheim peppers match Padrón peppers in the heat with a mild and slightly sweet flavor, seamlessly replacing them in various recipes.
- Bell peppers, being significantly milder, bring a sweet, mild flavor to dishes without the heat present in Padrón peppers.
- Cubanelle peppers, three times milder than Padrón peppers, offer a sweet tang and versatility in various culinary applications.
- Banana peppers, six times milder, provide a gentle, sweet flavor with a slight tang, perfect for those who prefer less heat.
These seven substitutes for Padrón peppers cater to various heat levels and flavor profiles, offering culinary versatility for everything from traditional Spanish dishes to innovative creations. Each pepper brings its own unique twist to your cooking, whether you’re seeking a mild alternative or a spicier kick. Whether it’s the mildly unpredictable shishito peppers, the moderately spicy jalapeño peppers, the fiery serrano peppers, the Anaheim peppers with their mild sweetness, the sweet and mild bell peppers, the cubanelle peppers with a sweet tang, or the gentle banana peppers, these alternatives will elevate your culinary experience.
7 Delicious Padrón Pepper Substitutes to Elevate Your Recipes
1. Shishito Peppers
Shishito peppers are 12 times milder than Padrón peppers.
(on average, based on available data)
Why are shishito peppers a good substitute for Padrón peppers?
Shishito peppers provide a similarly mild flavor and unpredictable heat, perfect for replicating Padrón peppers’ pepper roulette experience.
The shishito pepper, with a Scoville rating of around 50-200 SHU, is an ideal substitute for Padrón peppers. These East Asian native peppers are commonly eaten raw or grilled, offering a mild flavor with a sporadic spicy kick, similar to the pepper roulette of Padrón peppers. Shishito peppers’ thin skin and vibrant green color make them a visually appealing addition to many dishes, bringing a unique taste and mild heat to various culinary applications, from Spanish cuisine to diverse Asian dishes.
2. Jalapeño Peppers
Jalapeño peppers are 3.5 times hotter than Padrón peppers.
(on average, based on available data)
| Padrón pepper | Jalapeño pepper | |
| SHU | 500 - 2,500 | 2,500 - 8,000 |
| Median SHU | 1,500 | 5,250 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Grassy, vegetale, slightly sweet, and moderately spicy |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | Mexico |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Salsas, guacamole, nachos, jalapeño poppers, etc. |
Why are jalapeño peppers a good substitute for Padrón peppers?
Jalapeño peppers offer a consistently moderate heat and distinctive flavor, making them ideal for Padrón pepper lovers seeking reliable spiciness.
The jalapeño pepper, with a Scoville rating of 2,500 to 8,000 SHU, is a popular ingredient in both Mexican and South American cuisines. Known for their grassy and vegetal flavor with a moderate heat level, jalapeños are a suitable substitute for Padrón peppers. These peppers are versatile in various preparations, including salsas and stuffed peppers, and their bright red color, when ripe, adds visual appeal to many dishes. It is ideal for culinary enthusiasts seeking a pepper with a noticeable but manageable heat.
3. Serrano Peppers
Serrano peppers are 11 times hotter than Padrón peppers.
(on average, based on available data)
| Padrón pepper | Serrano pepper | |
| SHU | 500 - 2,500 | 10,000 - 23,000 |
| Median SHU | 1,500 | 16,500 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Crisp, bright, vegetable and notably hot |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | Mexico |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Salsas, sauces, pico de gallo, pickling, giardiniera, etc. |
Why are serrano peppers a good substitute for Padrón peppers?
Serrano peppers offer a hotter pepper experience and a crisper texture, ideal for adding extra heat and crunch to Padrón pepper dishes.
Serrano peppers, with a Scoville rating of 10,000 to 23,000 SHU, offer a spicy kick that surpasses Padrón peppers. Predominant in Mexican cooking, they excel in recipes requiring a fresh, hot pepper. Their grassy, bright flavor and crisper texture make them ideal for salsas, tacos, and other spicy dishes. Serrano peppers are a fantastic choice for those desiring a more intense flavor profile in their culinary creations.
4. Anaheim Peppers
Anaheim peppers are the same heat as Padrón peppers.
| Padrón pepper | Anaheim pepper | |
| SHU | 500 - 2,500 | 500 - 2,500 |
| Median SHU | 1,500 | 1,500 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Mild, sweet and fruity, tangy |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | USA |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Grilled, stuffed, salsas |
Why are Anaheim peppers a good substitute for Padrón peppers?
Anaheim peppers provide a similar heat level with a mild and slightly sweet flavor, making them a seamless substitute for Padrón peppers.
The Anaheim pepper, with a Scoville rating of 500 to 2,500 SHU, closely aligns with the heat level of Padrón peppers. Originally brought to California from New Mexico, they are a versatile ingredient in various South American dishes. Their mild heat and slightly sweet flavor make them an excellent alternative for Padrón peppers, particularly in recipes like stuffed peppers or roasted dishes. Their larger size and mild heat make them suitable for a range of culinary applications, from raw salads to cooked dishes.
5. Bell Peppers
Bell peppers are significantly milder than Padrón peppers.
| Padrón pepper | Bell pepper | |
| SHU | 500 - 2,500 | 0 - 0 |
| Median SHU | 1,500 | 0 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Sweet and mild, with no heat |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | Mexico, Central America, the Caribbean and northern South America |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Raw or cooked in a variety of dishes, salads, etc. |
Why are bell peppers a good substitute for Padrón peppers?
Bell peppers offer a sweet, mild flavor, ideal for recipes needing the mildness of Padrón peppers without the heat.
The bell pepper, with a Scoville rating of 0 SHU, is the mildest pepper on the Scoville scale. It’s a versatile ingredient in both Spanish cuisine and worldwide, known for its sweetness and vibrant color. As a substitute for Padrón peppers, bell peppers offer a distinctive flavor without the heat, making them suitable for a wide variety of dishes, from stuffed peppers to salads. Their thick skin and crisp texture also make them great for cooking and grilling.
6. Cubanelle Peppers
Cubanelle peppers are 3 times milder than Padrón peppers.
(on average, based on available data)
| Padrón pepper | Cubanelle pepper | |
| SHU | 500 - 2,500 | 100 - 1,000 |
| Median SHU | 1,500 | 550 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Mild and sweet, with a slight heat |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | South and Central America, but commonly grown in Italy too |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Salads, stir-fries, stuffing, sandwiches, etc. |
Why are cubanelle peppers a good substitute for Padrón peppers?
Cubanelle peppers provide a mild flavor with a sweet tang, ideal for replacing Padrón peppers in less spicy dishes.
The cubanelle pepper, with a Scoville Heat Unit (SHU) range of 100 to 1,000, is known for its sweet flavor and mild heat, often used in Caribbean cuisine. Known also as Italian frying pepper, their light green color and elongated form add a unique visual element to dishes. Cubanelle peppers are versatile and suitable for being eaten raw or cooked, making them a great substitute for Padrón peppers in recipes where a mild yet distinctive flavor is desired. Their ability to enhance a dish without overwhelming heat makes them popular in various culinary applications.
7. Banana Peppers
Banana peppers are 6 times milder than Padrón peppers.
(on average, based on available data)
| Padrón pepper | Banana pepper | |
| SHU | 500 - 2,500 | 0 - 500 |
| Median SHU | 1,500 | 250 |
| Flavor | Mild with occasional hot peppers, earthy and sweet | Sweet and tangy, with a mild heat |
| Species | Capsicum annuum | Capsicum annuum |
| Origin | Spain | South America (believed) |
| Uses | Fried as a tapa, roasted, grilled, or pickled | Pickling, stuffing, roasting, grilling, salads, etc. |
Why are banana peppers a good substitute for Padrón peppers?
Banana peppers are great for their mild and sweet flavor, perfect for a more gentle heat than Padrón peppers.
Banana peppers, with a Scoville rating of 0 to 500 SHU, are known for their mild flavor and sweetness with a slight tang. Popular in American cuisine, especially in sandwiches and salads, they make an excellent substitute for Padrón peppers. Ideal for those who prefer a pepper with less heat but still desire a unique taste, banana peppers are versatile, suitable for both cooking or being eaten raw, and add a sweet and mild touch to many dishes.