What are your options if you are unable to obtain banana peppers?
In this post, we will discuss several suitable alternatives to banana peppers that may be used in practically any cooking preparation.
Because of the enormous success of Mexican cuisine all over the world, banana peppers have skyrocketed in popularity all over the world.
The flavor of banana peppers is described as earthy and deep, with a little level of spiciness.
In order to make some scrumptious recipes with them, you may fill them with meat and veggies.
You May Need to learn about Good Substitutes For Pepperoncini
8 Good Substitutes for Banana Peppers
1. Bell Peppers
The finest alternative available to serve as a substitute for banana peppers is the use of bell peppers. They are Banana Peppers that have been bred to have less heat.
Both in look and flavor, green bell peppers are the variety of bell pepper that most closely resembles banana peppers. This is true for both green and yellow bell peppers. Although they have a robust flavor, the sweetness level of their flesh is lower than that of colorful bell peppers.
Because bell peppers have strong walls and similar cavities, much like banana peppers, they are without a doubt one of the best options for replacing banana peppers in a recipe calling for stuffing made with banana peppers.
However, one disadvantage of bell peppers is that they do not have a very strong flavor of heat. You have the option of using some chili powder or other spices either during the cooking process or after it has been completed in order to provide a spicy taste to the food you are preparing.
2. Anaheim Peppers
The use of Anaheim peppers in chili is an excellent substitute for the more traditional use of banana peppers. This pepper, which is often sliced or diced, can serve as a substitute for poblanos when the latter is unavailable.
The look and size of an Anaheim pepper are comparable to those of banana pepper. Because Anaheim peppers have strong walls and chambers that are rather large, you are able to pack them with food despite their small size. Even more, you may use them in recipes that are quite similar to one another with either one.
In comparison to Banana Peppers, the flavor of cooked Anaheim Peppers is described as having a milder level of heat and a somewhat sweeter profile. It is important to keep in mind that you will need to make some minor adjustments to the quantity if you use them rather than banana peppers.
You have the option of substituting jalapenos for the banana peppers. Jalapenos are hotter than banana peppers. Although jalapenos have the look of chili peppers, they are excellent for stuffing meals. This is in contrast to banana peppers, which more closely resemble the conventional red bell pepper.
The flavor of banana peppers is more earthy, whereas jalapenos have a flavor that is lighter and more grassy. The use of jalapenos as a topping for salads or in salsas is a natural match for them.
Take note: jalapeños are considerably hotter. Before utilizing them as an ingredient in your meals, you should remove the ribs and pits from the peppers in order to reduce the amount of heat they pack.
4. Cubanelle Peppers
Cubanelle peppers are the best option to go with if you’re seeking a substitute that doesn’t have a fiery flavor. They are not as hot as banana peppers and have a more pleasant flavor.
However, their walls are not as thick as those of Anaheim and Banana Peppers, therefore additional caution is required while putting them in place of those peppers.
They are not suggested for use in recipes calling for sliced or chopped peppers.
5. New Mexico Chilies
You may get the same level of heat from New Mexico Chilies as you would from Banana Peppers if you use them as a substitute.
Red New Mexico chilies include hints of sweetness and grassiness, in addition to an earthy flavor, and are flavorful in a manner that is similar to that of banana peppers. Even though they are green, New Mexico chilies have a taste that is similar to that of onions and garlic.
You can either toast them for five to ten minutes over medium heat or simply toss them into the recipe as they are. They are most commonly used in red sauces.
6. Ancho Chilies
Dried Banana Peppers are what are known as Ancho chilies. If necessary, you may substitute them for chopped banana peppers by using these instead. On the other hand, these chiles do not make a perfect fit.
When compared to fresh chilies, dried chilies have a flavor that is more earthy and smoky, despite the fact that they are fundamentally the same chili.
They will have a big impact on the flavor of the dish you are preparing. Therefore, in order to compensate for the additional flavor, the quantity called for in the recipe should be decreased.
7. Guajillo Pepper
The heat level of guajillo peppers is comparable to that of jalapenos, which makes them far hotter than banana peppers. You may find that they are an excellent substitute for banana peppers; however, you will need to modify the quantity in order to lessen the heat.
These peppers have skin that is smooth and might be red or dark red in color. They are available for purchase in dry or powdered form, but you may also find them in paste form.
Along with the ancho pepper, the guajillo is one of the most common spices used in traditional Mexican cooking. It is frequently found in salsa and sauces.
8. Cayenne Peppers
When it comes to dishes that call for something with a bit of a kick, cayenne peppers are another fantastic alternative to banana peppers. These peppers, which are native to Central and South America, are related to jalapenos and bell peppers and come from those regions.
Even though cayenne peppers belong to the same family as bell peppers, you can’t use them for stuffing since they are too long and thin. In cooking, they are most frequently employed either as dried chilies or as a powder.
Banana peppers aren’t spicy, at 500 Scoville Heat Units.
The strongest banana pepper is 5 times gentler than the mildest jalapeño peppers (2,500-8,000 SHU). It’s tame.
Anaheim Pepper is 500 to 1,000 Scoville Heat Units, Cubanelle Pepper is 0 to 1,000 SHU, pepperoncini is 100 to 500 SHU, and Cascabella Pepper is 1500 to 6,000 SHU.
When the flesh of your banana peppers feels firm to the touch and has a color that is between between yellow and green, you should pick them. Check the peppers to make sure there are no soft places in or on the skins of the peppers and that there are no symptoms of rotting. It is possible to let them mature on the plant, in which case they will turn an orange or reddish hue; however, they are commonly taken while they are yellow or yellow-green in color.
If they are stored correctly, freshly harvested peppers from the garden will keep for about two to three weeks. Put them in a bag made of plastic, and then store the bag in the vegetable drawer of your refrigerator. The temperature range of 40–45 degrees Fahrenheit is ideal for preserving peppers. For extra information, please see the page that I’ve dedicated to how to store peppers.
You may place an order for seeds on the internet, but you can also find them at bigger retail stores well in advance of the planting season.