You're halfway through making that viral shakshuka or a slow-roasted Moroccan lamb, and you reach for the jar. Empty. Or maybe you're at the store, and the international aisle is looking suspiciously thin on North African staples. It happens to the best of us. Harissa is one of those ingredients that feels indispensable once you've started using it. It’s got that specific, soul-warming hum of roasted peppers, garlic, and those citrusy, earthy undertones of caraway and coriander.
But honestly? You don't need to call off dinner.
Finding a solid alternative for harissa paste isn't just about grabbing the nearest bottle of hot sauce. It's about chemistry. Harissa isn't just "hot." It's a thick, oil-based paste with a complex spice profile. If you just swap it for Tabasco, your dish is going to taste like vinegar and regret.
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The Best All-Around Swaps You Probably Already Have
If you need a 1:1 replacement that won't ruin the texture of your stew or marinade, you've got to look at other chili-based pastes. Texture is king here.
Sambal Oelek: The Texture Twin
This is arguably the closest thing you'll find in terms of consistency. Sambal Oelek is an Indonesian staple made of crushed raw red chilis, salt, and vinegar. It’s chunky. It’s bright. It’s got that "fresh" chili vibe.
The catch? It lacks the spice complexity. To turn Sambal into a true alternative for harissa paste, you've gotta doctor it. For every tablespoon of Sambal, whisk in a half-teaspoon of ground cumin and a half-teaspoon of ground coriander. If you have caraway seeds, crush a pinch of those in too. Suddenly, you're back in Tunisia.
Gochujang: The Fermented Powerhouse
Lately, everyone has a tub of Gochujang in the fridge. This Korean fermented chili paste is thick and savory, but it’s much sweeter and funkier than harissa because of the fermented soybeans and glutinous rice.
Don't use it straight. It’ll make your tagine taste like BBQ.
Mix a tablespoon of Gochujang with a squeeze of lemon juice and a dash of smoked paprika. The lemon cuts the sugar, and the paprika adds that "roasted" depth harissa is famous for. It’s a killer swap for roasted vegetables or as a rub for chicken.
Tomato Paste + Chili Flakes: The Emergency DIY
Sometimes you're really scraping the bottom of the barrel. If you have tomato paste, you're halfway there. Tomato paste provides the body and that deep red color.
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- Step 1: Take 2 tablespoons of tomato paste.
- Step 2: Add a generous teaspoon of red pepper flakes (or cayenne if you like it smooth).
- Step 3: Stir in a clove of minced garlic and a drizzle of olive oil.
- Step 4: Add cumin and coriander.
Is it authentic? No. Does it save the meal? Absolutely.
Matching Your Substitute to the Dish
Not all swaps are created equal. You wouldn't use the same replacement for a delicate fish dish that you’d use for a heavy beef braise.
For Marinades and Roasts
When you're rubbing meat, you need something that won't burn too quickly and has enough oil to carry the flavor. Chipotle in Adobo is a secret weapon here. While it's Mexican, the smokiness of the chipotles mimics the roasted peppers in harissa beautifully. Just mash one or two peppers with a little of the sauce. It’s much spicier and smokier, so use about half the amount the recipe calls for.
For Soups, Stews, and Tagines
In a liquid-based dish, you can get away with using dry spices. Ras el Hanout is a Moroccan spice blend that contains many of the same notes as harissa. Mix it with some oil and a bit of cayenne pepper. It won't give you the same "body" as a paste, but the flavor profile will be spot on.
For Dips and Toppings (The Sriracha Hack)
If you were planning on stirring harissa into yogurt or mayo, you can use Sriracha. It’s garlicky and spicy, but it’s a bit too sweet and vinegary. To fix it, add a pinch of smoked paprika. This is probably the easiest way to get that "harissa mayo" vibe without actually having any harissa.
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Why Does Harissa Taste So Unique, Anyway?
To understand why these substitutes work, you have to know what's actually inside the jar. Authentic Tunisian harissa (which UNESCO actually added to its Intangible Cultural Heritage list in 2022) usually starts with Baklouti peppers. These are relatively mild but incredibly flavorful.
The "holy trinity" of spices in harissa are:
- Cumin: For that base earthiness.
- Coriander: For a citrusy, floral lift.
- Caraway: This is the secret ingredient. It gives harissa that slightly bittersweet, rye-bread-like finish that sets it apart from Mexican or Asian chili pastes.
If your alternative for harissa paste feels like it's missing "something," it’s probably the caraway.
Pro Tips for the Perfect Swap
- Watch the Salt: Many commercial chili pastes like Sambal or Gochujang are saltier than harissa. Taste before you season the rest of the dish.
- Acid is Your Friend: Harissa often has a little tang from lemon or vinegar. If your substitute feels flat, a squeeze of fresh lemon usually wakes it up.
- Bloom Your Spices: If you're using a dry spice mix (like chili powder and cumin) as a substitute, fry them in a little oil for 30 seconds before adding the rest of your ingredients. It releases the essential oils and makes the flavor much more "paste-like."
Actionable Steps for Your Next Meal
- The Quick Fix: Use a 1:1 ratio of Sambal Oelek with a pinch of cumin and coriander.
- The Smoky Fix: Use half the amount of Chipotle in Adobo.
- The Pantry Fix: Mix tomato paste, olive oil, and red pepper flakes.
- The Flavor Fix: Always add a squeeze of lemon to any substitute to mimic the traditional tang.
Don't let a missing ingredient stop the momentum in the kitchen. Most of the world's best recipes were born because someone didn't have what they needed and had to improvise. Your "fake" harissa dish might actually end up being the version your family asks for next time.