Discover the Best Harissa Substitutes and How to Make Your Own
Harissa is the crown jewel of North African condiments, bringing a complex heat and smoky depth to everything from roasted meats to creamy dips. But what happens when you reach for that jar in the back of your pantry only to find it empty? Or perhaps your local grocery store doesn't stock this Tunisian staple?
In this guide, we will explore the best harissa substitutes you likely already have in your kitchen, and I will share a professional chef’s recipe for making a custom batch of harissa at home that rivals any store-bought version.
What is Harissa?
Originating from Tunisia, harissa is a vibrant, spicy chili paste. While the base is always peppers, it is far more than just "hot sauce." It is a layered blend of roasted red peppers, Baklouti peppers, or dried chilis mixed with garlic, lemon juice, and olive oil.
The true magic lies in the spice profile, which traditionally includes:
- Cumin
- Coriander seeds
- Caraway seeds
- Occasionally mint or rose petals for a floral finish
You can find harissa as a thick paste in tubes or jars, or as a dry spice powder that can be reconstituted with oil and water.
Top Harissa Substitutes for Any Recipe
If your recipe calls for harissa and you're in a pinch, you can recreate its profile using these common alternatives:
1. Chili Paste or Hot Sauce
Since harissa is a chili-based paste, any thick chili sauce like Sambal Oelek can work. However, these often lack the warm spice notes of harissa. To fix this, mix your chili paste with a pinch of ground cumin and caraway.
2. Sriracha
Sriracha is a popular substitute because it has a similar consistency. While it is sweeter and more garlicky than harissa, it works well in a 1:1 ratio.
3. Red Pepper Flakes and Oil
For a quick fix in stews or marinades, simmer red pepper flakes in olive oil with a clove of smashed garlic. It won't have the same texture, but it provides the necessary heat.
How to Make Authentic Homemade Harissa Paste
Making your own harissa allows you to control the heat level and smokiness. It is surprisingly simple and tastes significantly fresher than bottled versions.
Ingredients
- Dried Chilis (4 oz): Use Ancho for mild smokiness, Chipotle for extra heat, Guajillo for sweetness, or Thai bird's eye chilis for a fiery kick.
- Garlic: 3–4 peeled cloves.
- Spices: 1 tsp each of cumin, caraway seeds, coriander, and dried mint.
- Aromatics: A pinch of salt and a splash of lemon juice.
- Olive Oil: 2 tablespoons (plus extra for storage).
Instructions
- Rehydrate: Soak your dried chilis in boiling water for at least 30 minutes until soft. Remove the stems and seeds (keep seeds if you want it extra hot).
- Blend: Place the chilis, garlic, and dry spices into a food processor.
- Emulsify: While pulsing, slowly drizzle in the olive oil until a smooth, thick paste forms.
- Balance: Taste and add lemon juice or extra salt as needed.
Pro Ways to Use Your Harissa
Once you have your harissa (or a great substitute), the culinary possibilities are endless:
- Baked Goat Cheese: Top a block of goat cheese with harissa and bake until bubbly for an incredible appetizer.
- Spicy Deviled Eggs: Mix a teaspoon into your egg yolk filling for a North African twist on a classic.
- Marinades: Rub it onto chicken breasts or white fish before grilling.
- Dressings: Whisk a small amount into a lemon-tahini dressing for grain bowls or green bean salads.
