I first learned about Harissa Pepper Sauce (Paste) in my nutrition class at the culinary academy. Until then, when I wanted to use a spicy chili or peppery sauce or paste, I usually used Sriracha Hot Chili Sauce, Sambal Oelek Chili Paste, Chili Garlic Sauce, Gochujang Red Chile Paste, Piri Piri (Peri Peri) Sauce, etc.
I had probably never tried Harissa because its pretty hard to find at the usual supermarkets. For my class recipe, I had to go to a market that specializes in gourmet food ingredients and, lucky for me, they carried the Mina Red Harissa Pepper Sauce, in both the Mild and Spicy versions. I had initial tried the Spicy version and fell in love instantly. After looking for it online, I discovered that Mina also has a Green Pepper version - something I will try soon.
At any rate, I mainly use it in rice pilaf recipes. I also often make quinoa. Sometimes I make the quinoa Moroccan pilaf style and include about two tablespoons of Mina Harissa to one cup of dry quinoa, usually along with other herbs and spices. Of course, its uses are endless.
Some online blogs and cooking sites say that Sambal Oelek is a good or acceptable substitute for Harissa. I don't agree that this is the case at all. Just look at the ingredients:
Mina Harissa (Mild):
Ingredients: Red Bell Pepper, Red Chili Pepper, Garlic, Extra Virgin Olive Oil, Vinegar, Salt.
Sambal Oelek:
Chili, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives and xanthan gum.Contains: Sulphite (Sodium Bisulfite). May contain traces of garlic.
In looking at the ingredients, it is very obvious why the two are not interchangeable, and additionally, if you are thinking of your and your family's health, why you would want to opt for Mina Harissa.
Once you open the jar, plan to use it up relatively quickly as it will not keep in the fridge forever. I would say about 3-4 weeks, but it depends on where in the fridge it is kept, how often the door is open, temperature that the fridge is set at, etc., and also, very importantly, be very sure to use a clean utensil each and every time.
Red Bell Pepper, Garlic, Extra Virgin Olive Oil, White Vinegar, Red Chili Pepper, Salt
