The delicious Tunisian chili paste harissa has become a go-to for spicy recipes, but it’s not always something many have in their pantries or even their local stores. So what do you do when your recipe calls for harissa and you have none to work with? What’s a good harissa substitute that you can pick up easily or that you may even have right at home? Which will get you closest to the actual flavor? Let’s lay out your options.
There are many potential substitutes for harissa, though the layered spice depth — cumin, coriander, caraway, and sometimes mint or citrus — is harder to replicate exactly. That said, you can still achieve great results with some pantry creativity.
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Your best bet: Another chili paste (Sambal Oelek recommended)
Chili pastes provide the closest texture match to harissa, and they carry that fresh chili-forward flavor. Where they fall short is in seasoning — harissa is earthy and fragrant thanks to its spices, while most chili pastes are minimal.
- Sambal oelek works especially well because it’s made from crushed chilies, vinegar, and salt — nothing that fights against harissa’s profile.
- To bring it closer to harissa, blend in ½ teaspoon each of ground cumin, coriander, and caraway seeds per cup of sambal. Taste and adjust — harissa can be spice-heavy, so don’t be afraid to layer in more.
Usage tip: Substitute sambal oelek 1:1 for harissa in recipes. If your dish calls for 2 tablespoons of harissa, use 2 tablespoons of sambal oelek plus the spice mix.
Watch out for: Sambal is more acidic due to vinegar, so balance with a small drizzle of olive oil to soften the sharpness if your dish requires a richer flavor.
An easy-to-find harissa substitute: Sriracha
Sriracha is common in most kitchens, and while its texture is looser than harissa paste, its garlicky punch and mild sweetness make it a surprisingly decent swap.
- To thicken and season, stir in ½ teaspoon each of cumin, coriander, and caraway seeds. You can also add a pinch of smoked paprika for more depth.
- If the texture is still too thin, mix in a little tomato paste or hot paprika to achieve that thicker harissa consistency.
Usage tip: Use slightly less Sriracha than harissa — about 2 teaspoons of Sriracha for every tablespoon of harissa — because its vinegar and sugar can overwhelm if added in equal amounts.
Watch out for: Sriracha is sweeter than harissa. In savory stews or roasted meats, balance the sweetness by adding a splash of lemon juice or apple cider vinegar.
If you must: Red pepper flakes
This is truly a “last-resort” option when you need only the heat element of harissa. Red pepper flakes provide spice but none of the paste texture or smoky richness.
- For soups, sauces, or braises, bloom the flakes in olive oil with garlic and cumin to mimic harissa’s aromatic base.
- To approximate paste-like qualities, mix 1 teaspoon of red pepper flakes with 1 tablespoon of olive oil and ¼ teaspoon cumin — this creates a spiced chili oil you can swirl into dishes.
Usage tip: Use ½ teaspoon of red pepper flakes for every tablespoon of harissa called for. Adjust upward to taste, as flakes can spike in heat unevenly.
Watch out for: Flakes don’t distribute heat evenly — one bite may be fiery, the next mild. Stir well into liquid-based dishes.
For the kitchen master: Make your own
If you have dried chilies — like guajillo, pasilla, or ancho — you’re not far from a homemade harissa that often tastes better than store-bought.
- Soak the chilies until soft, then blend with olive oil, garlic, cumin, coriander, caraway, and optionally mint or roasted red pepper.
- Add lemon juice for acidity and adjust consistency with extra olive oil.
Usage tip: Use homemade harissa 1:1 in place of store-bought. Store in the fridge covered with olive oil to keep fresh for weeks.
Watch out for: Dried chili choice matters. For instance, ancho will give a sweeter, milder result, while cayenne or Thai chilies will give fiery heat with a neutral flavor. Learn more about your dried chilies flavor profile prior to committing. Where to start? Our hot pepper list profiling 170+ chilies, including many dried options.
Additional good substitutes you might overlook
1. Chili Garlic Sauce
This Asian condiment is similar to sambal but includes garlic, giving it a flavor boost closer to harissa.
- Blend in cumin and coriander to push it further.
- Usage: Substitute 1:1 for harissa but add ½ teaspoon smoked paprika for that earthy, roasted depth.
2. Ras el Hanout + Chili Paste Combo
Ras el Hanout is a Moroccan spice blend that shares many overlapping notes with harissa (cumin, coriander, cardamom, cinnamon).
- Mix 1 tablespoon chili paste (like sambal or even tomato paste with chili flakes) + ½ teaspoon ras el hanout.
- This brings a warm, North African spice balance that feels right at home in harissa recipes.
- Homemade: Make your own Ras el Hanout.
3. Chipotle in Adobo Sauce
Chipotles provide a smoky, earthy heat that pairs well with harissa-style dishes.
- Mash 1–2 chipotles with a little of the adobo sauce, then add cumin, coriander, and olive oil to loosen it into a paste.
- Usage: Replace harissa with about ½ the amount of chipotle mash — it’s bolder, smokier, and spicier.
4. Gochujang (with adjustments)
On its own, gochujang is too sweet and fermented. But with the right balance, it can stand in.
- Mix 1 tablespoon gochujang + ½ teaspoon cumin + ½ teaspoon coriander + 1 teaspoon olive oil + a squeeze of lemon juice.
- This tempers the sweetness and brightens the flavor toward harissa territory.
5. Curry Paste (red or yellow, with tweaks)
Thai curry pastes are complex, spicy, and aromatic. They won’t replicate harissa’s flavor but can fill the role in certain dishes.
- Use sparingly, as curry paste is often stronger. Try ½ tablespoon curry paste for every 1 tablespoon harissa.
- Add cumin and caraway to steer the flavor profile closer to North Africa.
Final thoughts
While no substitute nails harissa’s unique smoky, spicy, and aromatic character, you can get close with creativity. For the simplest approach, reach for sambal oelek or Sriracha and adjust with pantry spices. If you want something richer and more authentic, mix and match spice blends with chili pastes — or better yet, whip up a quick homemade batch.
In the end, the key to a successful substitute is not just heat but layering the right spices, oils, and acidity so your dish still carries that bold harissa essence.
Cheat sheet
| Substitute | Ratio (vs. 1 Tbsp Harissa) | How to Adjust | Best For |
|---|---|---|---|
| Sambal Oelek | 1 Tbsp sambal oelek | Add ½ tsp each cumin, coriander, and caraway; a drizzle of olive oil if too sharp | Stews, marinades, sauces |
| Sriracha | 2 tsp Sriracha | Add ½ tsp cumin, coriander, and caraway; thicken with paprika or tomato paste if needed | Dressings, dips, stir-fries |
| Chili Garlic Sauce | 1 Tbsp chili garlic sauce | Add ½ tsp smoked paprika or cumin for earthiness | Soups, braises, roasted meats |
| Red Pepper Flakes + Oil | ½ tsp flakes + 1 Tbsp olive oil | Bloom flakes with garlic and cumin for flavor | Quick pasta, soups, veggie sautés |
| Chipotle in Adobo | ½ Tbsp mashed chipotle + sauce | Blend with olive oil, cumin, and coriander | Tacos, chili, roasted meats |
| Gochujang | 1 Tbsp gochujang | Add ½ tsp cumin, coriander, 1 tsp olive oil, squeeze of lemon | Rice bowls, grilled meats, stews |
| Ras el Hanout + Chili Paste | 1 Tbsp chili paste + ½ tsp ras el hanout | Adjust heat with chili flakes | Moroccan stews, tagines, couscous |
| Thai Curry Paste (Red/Yellow) | ½ Tbsp curry paste | Add cumin and caraway; dilute with olive oil if too strong | Soups, lentils, braised dishes |
| Homemade Harissa | 1:1 swap | Control chili type for heat/sweetness | Anything — closest to authentic |
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