📝 About This Recipe
Shatta is the heartbeat of Middle Eastern tables, a vibrant and fiery condiment that balances heat with a deep, tangy complexity born from a short fermentation process. Unlike vinegary hot sauces, this traditional Palestinian and Lebanese staple relies on sun-ripened chilies, sea salt, and a golden seal of olive oil to create a rich, chunky texture. It is a labor of love that transforms simple peppers into a bold flavor powerhouse that elevates everything from creamy hummus to grilled meats.
🥗 Ingredients
The Chili Base
- 1 pound Red Fresno or Jalapeño chilies (stems removed, roughly chopped)
- 3-5 pieces Thai bird's eye chilies (optional, for extra heat)
- 2 tablespoons Fine sea salt (essential for the curing process)
Aromatics and Acids
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Apple cider vinegar (adds a bright tang)
- 3 pieces Garlic cloves (minced into a paste)
- 1/2 teaspoon Cumin seeds (toasted and crushed)
- 1/2 teaspoon Coriander seeds (toasted and crushed)
Preservation and Texture
- 1/2 cup Extra virgin olive oil (high quality, for mixing and topping)
- 2 tablespoons Walnuts (finely chopped, optional for texture)
👨🍳 Instructions
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1
Thoroughly wash and dry the chilies. Any moisture from tap water can interfere with the curing process, so ensure they are bone-dry.
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2
Roughly chop the chilies, keeping the seeds for heat. If you prefer a milder sauce, you can remove the pith and seeds from half of the peppers.
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3
Place the chopped chilies in a food processor. Pulse until they are finely minced but not a smooth puree; you want a distinct, chunky texture.
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4
Transfer the minced chilies to a clean glass bowl and mix in the 2 tablespoons of sea salt. Stir well to ensure every piece is coated.
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5
Cover the bowl tightly with plastic wrap or a lid and leave it on your kitchen counter at room temperature for 3 days. This allows a mild fermentation to occur, deepening the flavor.
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6
Once a day, uncover the bowl and stir the mixture with a clean spoon to redistribute the juices and salt.
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7
After 3 days, you will notice the color has deepened and the aroma has become slightly tangy. Drain any excessive liquid that has pooled at the bottom through a fine-mesh sieve if you prefer a thicker paste.
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8
In a small pan over medium heat, toast the cumin and coriander seeds for 1-2 minutes until fragrant, then grind them using a mortar and pestle.
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9
Add the ground spices, minced garlic, lemon juice, apple cider vinegar, and chopped walnuts (if using) to the chili mixture. Stir thoroughly.
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10
Fold in 2 tablespoons of the extra virgin olive oil to bind the ingredients together.
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11
Pack the Shatta into clean, sterilized glass jars. Use a spoon to press the mixture down firmly, removing any air pockets.
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12
Pour a generous layer of extra virgin olive oil over the top of the chili paste until it is completely submerged. This oil seal prevents spoilage and preserves the vibrant color.
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13
Seal the jars tightly and store in the refrigerator. The flavor will continue to harmonize over the next week.
💡 Chef's Tips
Wear gloves when handling and chopping the chilies to avoid painful skin irritation. Always use a clean, dry spoon to scoop out the Shatta to prevent mold growth in the jar. If the sauce is too salty for your palate after the 3-day cure, stir in more olive oil or finely chopped roasted red peppers to balance it out. For a smoky variation, you can char one of the red peppers over a gas flame before mincing it with the raw chilies. Ensure the olive oil layer is replenished after every use to keep the chili paste fresh for up to 6 months.
🍽️ Serving Suggestions
Swirl a spoonful into a bowl of creamy hummus or labneh for a spicy kick. Use it as a marinade for grilled chicken skewers (shish taouk) or lamb chops. Drizzle over a warm bowl of Mujadara (lentils and rice) to cut through the richness of the caramelized onions. Spread a thin layer on a halloumi cheese sandwich before pressing it in a panini grill. Mix with a little extra oil and lemon to create a zesty dressing for a classic Fattoush salad.