Homemade Harissa Paste
Make this flavour-packed spicy North African chilli paste at home using easily-available ingredients
Equipment
- Stick blender
Ingredients
- 8 dried red chilies deseeded and soaked in warm water until soft
- ½ roasted red bell pepper
- 4 garlic cloves
- 1 tbsp tomato ketchup
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- Splash of balsamic vinegar
- Salt to taste
- Oil as needed
Instructions
- Blend all ingredients until smooth, adding oil gradually to form a paste.
- Store in a clean jar in the fridge for up to 2 weeks.
Notes
Homemade Harissa Paste - Quick FAQ
1. What is harissa?
Harissa is a North African chili paste made from dried chilies, garlic, spices, and sometimes roasted peppers. It’s known for being smoky, spicy, fragrant, and incredibly versatile — great with meats, vegetables, grains, and marinades.
2. Why make homemade harissa instead of buying it?
In Malaysia, harissa is hard to find, even on platforms like Shopee. Making it at home gives you full control over the spice level, flavour balance, and ingredients — plus it tastes fresher and much more vibrant.
3. Is this version authentic?
No. Traditional harissa uses specific North African chili varieties — but this Malaysian-friendly version is totally sedap and captures the same smoky, tangy, garlicky spirit using local, affordable ingredients.
4. What chilies should I use?
Use soaked dried red chilies (cili kering). They give a deep colour and rich flavour. You can choose mild or spicy versions depending on your heat tolerance.
5. Do I need roasted red bell pepper?
Yes — adding roasted bell pepper gives body, sweetness, and smokiness to the paste. If you’re short on time, you can roast it in the airfryer, char it on the stove or use jarred roasted peppers (if you have access)
6. How do I blend the paste smoothly?
After soaking the dried chilies until soft, blend everything with a few tablespoons of oil. Add more oil or water if needed to achieve your desired consistency.
7. How long does homemade harissa last?
Stored in an airtight jar and topped with a thin layer of oil, it keeps 1–2 weeks in the fridge. You can also freeze it in cubes for longer storage.
8. What can I cook with homemade harissa?
So many things! Some favourites include:
Harissa chicken (airfryer or one-pan)
Roasted vegetables
Lamb or beef marinades
Stir-fried noodles
Soups and stews
Sandwich spreads or dips
Eggs (trust me, harissa + eggs is next-level)
9. Can I adjust the heat level?
Yes — just mix mild and spicy dried chilies to create the level of heat you want. You can also add more garlic, vinegar, or bell pepper to mellow out the spice.
10. Why is my harissa bitter?
It may be because the dried chilies weren’t soaked long enough or the seeds weren’t removed. Soak until fully soft, and deseed thoroughly for a smoother, sweeter flavour.