I love chili paste and use it very often. That's why I have practical substitutes that keep my meals flavorful if I run out or need to make changes for others! Choosing the right chili paste substitute is crucial to adding the right spicy kick to transform any dish - and here I have the best alternatives, whether you are looking for store-bought or homemade blends!
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🥜 In a Nutshell
- Learn how to use the best alternatives to chili paste, from Sambal Oelek to Harissa, perfect for any dish that needs a spicy kick.
- Create your own chili paste at home, tailored to your taste, with tips on adjusting heat and flavor.
- Get answers to common questions like making oil-free chili paste, adjusting the consistency, and finding substitutes that work well in cold dishes or without vinegar.
Chili paste is a staple in many kitchens, known for adding a bold, spicy kick to dishes like Thai curry, Mexican sauces, and even sandwiches. Its unique blend of flavor and heat is often irreplaceable!
But when you run out or need a milder alternative for someone who doesn’t enjoy spicy food, finding a good substitute is essential to keep your dish delicious.
In this guide, I’ll introduce you to the best alternatives, ensuring you can replicate the heat, flavor, or texture of chili paste with ease!
♻️ Substitute Table
I’ve created a table to help you choose the right chili paste substitute, with recommended amounts and flavor profiles for the best results.
| Substitute | Flavor Profile | Substitution Ratio |
|---|---|---|
| Homemade Chili Paste | Fresh, customizable | 1:1 |
| Tomato Ketchup + Chili | Sweet, tangy, slightly spicy | 2:1 (Ketchup) |
| Sambal Oelek | Pure chili, slightly tangy | 1:1 |
| Gochujang | Sweet, savory, umami | 1:1 (may need dilution) |
| Doubanjiang | Salty, umami, slightly spicy | 1:1 (use sparingly) |
| Harissa | Smoky, spicy, complex | 1:1 |
| Sriracha Sauce | Tangy, sweet, moderately spicy | 1:1 |
| Roasted Red Peppers + Cayenne | Sweet, smoky, mild to hot | 1:1 |
| Hot Sauce | Tangy, spicy, varies by brand | 0.5:1 (Hot Sauce Paste) |
1. Homemade Chili Paste
Creating your own chili paste at home offers a fun way to tailor its heat and flavor to suit your taste buds.
By choosing from a variety of chili peppers, you can control the spice level and depth, ensuring a unique and personalized blend every time.
Homemade paste boasts a fresh and vibrant taste that store-bought versions just can't match. Its versatility allows it to enhance everything from marinades to sauces. Check out the recipe card below for the full recipe I like to use at home!
2. Tomato Ketchup + Crushed Red Chili
When you want to add a spicy touch using ingredients you likely have at home, I suggest mixing tomato ketchup with crushed red pepper flakes or chili powder.
This combination creates a quick chili sauce, great for spicing up your burgers, tacos, or stir-fries. You'll find it adds a nice mix of sweetness and heat.
If you're using this instead of chili paste, try starting with a ratio of two parts ketchup to one part chili. Taste it and see if you need to adjust the heat. If it seems too sweet, you can add a little vinegar to balance it all out.
Ketchup has its own sweetness and tang, so think about how it will fit with the flavors of your dish.
3. Sambal Oelek
Sambal oelek is a fantastic chili paste alternative that brings a straightforward chili experience to your dishes. Made mainly from chili peppers and vinegar, its pure, unadulterated flavor shines.
The heat level can vary depending on the chilies you choose. This paste is perfect for boosting stir-fries, soups, and marinades, bringing a touch of Southeast Asian flair to your kitchen.
Its chunky texture not only adds a unique mouthfeel but also enhances the visual appeal of your meals. Ready to give it a try? Check out my version of sambal oelek with Thai peppers for an extra zing!
4. Gochujang
Gochujang is a distinctive spicy Korean chili paste that brings a complex mix of sweet, savory, and spicy flavors to your dishes.
Its unique taste is due to ingredients like gochu-garu, glutinous rice, and meju powder, all fermented to develop a rich umami profile.
According to Columbia Magazine, gochujang is essential to Korean cooking. . Imagine a bowl of bibimbap without a dollop of this fiery red paste, it would miss its signature punch! Similarly, bulgogi gains depth and a hint of spice from gochujang, transforming a simple dish into something extraordinary.
When using gochujang to substitute chili paste, be mindful of its sweetness and thickness; it may need to be diluted with water or broth to suit some recipes.
5. Doubanjiang
According to China Sichuan Food, Doubanjiang is a cornerstone of Sichuan cuisine, made from fermented broad beans, soybeans, and chili peppers. This fermentation process creates a rich umami flavor with a savory depth that is unmatched by other chili pastes.
Its bold, salty, and slightly spicy profile makes it an essential ingredient in dishes like Mapo tofu, stir-fries, and braised meats, adding complexity and heat.
Due to its potency, use doubanjiang sparingly and consider blending it with other ingredients to balance its bold flavor. It works well as a 1:1 substitute, but be prepared to adjust other seasonings in your dish to avoid overpowering the final taste.
6. Harissa
Harissa is a flavorful chili paste originating from North Africa, infusing dishes with a smoky and spicy essence. Its complexity comes from ingredients like garlic, caraway, coriander, cumin, and olive oil, each contributing to its rich layers.
This paste is incredibly versatile, perfect for adding depth to stews, couscous, or as a marinade for meats. The heat can vary, so it's wise to taste before using it generously. Harissa not only enhances the taste of your meals but also introduces a vibrant touch of North African culinary tradition to your kitchen.
If you have Harissa powder, mix it with equal parts water and oil to achieve a paste-like consistency. Use it in a 1:1 ratio when substituting for other chili pastes, but always taste and adjust to ensure it enhances your dish's flavor profile.
7. Sriracha Sauce
Sriracha sauce is a favorite for its tangy, sweet, and spicy flavor, though it can be hard to find due to recent supply issues in some regions.
As a substitute for chili paste, this Thai chili paste offers a balanced heat and sweetness that enhances a variety of dishes, from eggs to noodles.
However, be aware that its smooth consistency might not mimic the texture of thicker chili pastes. To replace chili paste, start with a 1:1 ratio, but taste as you go to adjust the sweetness and heat to your liking. Keep an eye on the vinegar content, as it can slightly alter the dish's flavor profile.
8. Roasted Red Peppers with Cayenne
Blending roasted peppers with cayenne creates a unique and flavorful substitute for traditional chili paste, offering a milder heat that's perfect for those sensitive to spice.
The natural sweetness and smokiness of the roasted peppers enhance pasta sauces, dips, and sandwiches.
To avoid overpowering your dish, start with a 1:1 replacement ratio and adjust cayenne levels to fine-tune the heat. Be mindful with the cayenne, as it can quickly make the blend spicier. Taste as you go to ensure this vibrant mix complements your dish without overshadowing other flavors.
9. Hot Sauce
Hot sauce is a handy chili paste substitute, offering a wide range of flavors and heat levels. It's easily accessible and can quickly add a spicy kick to soups, stews, and marinades.
However, be cautious of the vinegar content and its runny consistency, which can sometimes alter the dish's intended taste and texture.
To counteract this, consider adjusting other ingredients or reducing the amount used to maintain the balance in your dish. For more tips on managing hot sauce consistency, check out this guide from Pepper Geek.
When substituting, start with a smaller amount, approximately half the volume of chili paste, then gradually increase to taste while keeping the vinegar's tanginess in mind.
🙋♀️ People Also Ask [FAQs]
Can I make chili paste without using any oil?
You can make chili paste without oil by blending dried or fresh chilies with water or vegetable broth. It will be less rich and thinner but still effective in dishes. Without oil, it has a shorter shelf life, so refrigerate and use within a week, or freeze in small portions for longer storage.
How do I adjust the consistency of these substitutes to match chili paste?
To thicken a thin substitute like hot sauce, add tomato paste, cornstarch, or reduce it on the stove to evaporate excess liquid. If it's too thick, like Gochujang, dilute with water, broth, or vinegar, based on your flavor goal. Adjust in small increments and taste to maintain the desired flavor and texture.
Can these substitutes be used in cold dishes or only in cooked meals?
Most chili paste substitutes work in cold dishes like salads, dips, or spreads. Sriracha and Spicy Tomato Chili Blend are great for these. Thicker substitutes like Gochujang or Doubanjiang may need dilution to avoid overpowering. For cold use, ensure the substitute’s consistency and flavor match the dish’s requirements.
What are the best substitutes if I need to avoid vinegar?
If avoiding vinegar, try substitutes like homemade chili paste without vinegar, roasted red peppers with olive oil, or mild harissa without acidic ingredients. Tomato paste with fresh or dried chilies, adjusted with water or broth, also works. These options provide flavor without vinegar's tang, suitable for dietary restrictions.
🍽️ Recipe
Easy Homemade Chili Paste
Ingredients
- 10 dried red chilies dried guajillo or arbol chilies
- 3 cloves garlic
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vinegar
- 1 cup water
Instructions
- Remove the stems from the dried chilies. If you prefer less heat, remove the seeds as well.
- Soak them in warm water for about 10 minutes to soften. This helps release their natural oils and makes them easier to blend into a smooth paste.
- In a blender, combine the softened chilies, garlic, salt, sugar, and vinegar. Add a little of the soaking water to help blend into a smooth paste.
- Heat vegetable oil in a pan over medium heat. Add the chili paste and cook, stirring occasionally, for about 10-12 minutes. This step is crucial because cooking the paste until the oil begins to separate allows the flavors to meld and intensify, resulting in a richer, more concentrated taste. The heat also helps to mellow the rawness of the garlic and chilies, giving the paste a deeper, more developed flavor.
- If the paste is too thick, add a bit more soaking water until you reach the desired consistency.
Notes
- For extra depth, add a teaspoon of soy sauce or fish sauce.
- Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in ice cube trays for easy portioning.
- If the paste is too spicy, balance it with a bit more sugar or vinegar.
- Use a neutral oil to keep the flavors clean, and ensure the paste is cooled completely before storing to maintain its freshness.
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