of those three, I'd say Aleppo and Ancho have some flavor similarities - both have a kind of fruity/raisin-y taste, but I think its heat is milder than Aleppo. Chipotle is a whole 'nother thing, as it's smoked. The sweet paprika/cayenne combo could work, as you could modulate the heat. (Actually, hot Hungarian paprika comes in a variety of heat levels, but typically supermarkets only carry one, if that, which you could test.)
amysarah, i just finished reading an excellent new cookbook, Pomegranates and Pine Nuts , and she makes the aleppo-ancho closeness comment like you. A small point but personally, i don't find heat to be present in the Aleppo.
diane, when 'Turkish pepper' is mentioned, they are usually referring to Urfa, Aleppo or Maras. But, given the ingredients you mentioned, i think you would also love the results if you used Spanish Pimenton Dulce (comes in a red tin, ~ $5.) It has a wonderful robust piquant flavor; it IS smoked but its flavor profile would be fine for this dish. de la Vera and la Chinata are 2 popular brands. A good investment. Available at import gourmet or ethnic stores and on line.
I was making Melissa Clark's Roasted Halibut with Lemons, Olives and Rosemary. It called for dusting the fish with "ground chile pepper, preferably Turkish or Aleppo." I ended up using regular chili pepper and the dish was really good but would definitely use what was called for next time.
Diane, help us help you by telling us what recipe or idea for a recipe- you are referring to.
Aleppo and chipotle and Ancho are all VERY diff from each other. You might be able to sub the pepper and still have a good dish, but it depends what the dish is.
Aleppo is a fairly mild, sweet chile. I'd recommend sweet (not smoked) paprika, with cayenne pepper or hot red pepper flakes added until the dish is as spicy as you'd prefer. Chipotle chile would be too smoky and probably spicier. Ancho would provide a much darker, earthier flavor than Aleppo pepper.
They are all in the same heat rangé (mild, according to Scoville units), so generally yes. But chipotle and ancho are smoked, and taste memory says Aleppo isn't, or not as much. Consider also jalapeno, which is chipotle before being smoked.
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diane, when 'Turkish pepper' is mentioned, they are usually referring to Urfa, Aleppo or Maras. But, given the ingredients you mentioned, i think you would also love the results if you used Spanish Pimenton Dulce (comes in a red tin, ~ $5.) It has a wonderful robust piquant flavor; it IS smoked but its flavor profile would be fine for this dish. de la Vera and la Chinata are 2 popular brands. A good investment. Available at import gourmet or ethnic stores and on line.
Aleppo and chipotle and Ancho are all VERY diff from each other. You might be able to sub the pepper and still have a good dish, but it depends what the dish is.