shatta sauce

Shatta sauce is a popular Middle Eastern condiment made from red or green chili peppers. Make this chile paste to use as a spicy addition to any dish! Adapted from Sami Tamimi and Tara Wigley&#039;s Falastin.

Shatta Sauce (Red or Green) Middle Eastern Chile Paste

oz fresh jalapeños ((See Note 1))

salt

tbsp white vinegar

lemon juice

olive oil

Trim stems from chiles and slice each pepper into thin rings, seeds included.

Place chiles and salt in a clean sterilized jar and close lid. Turn the jar, tossing chiles to coat in salt. Refrigerate 3 days.

Drain chiles and add to a food processor with vinegar and lemon juice. Process until smooth or leave a little chunky. Scrape back into same jar, top with enough olive oil to cover the top and seal. Keep refrigerated for up to 6 months.

Perfect spicy condiment to be used on any grilled meat, fish and vegetables. Great with labneh and pitas, too.

https://content.jwplatform.com/videos/xzUZLisn.mp4

Shatta sauce is a popular Middle Eastern condiment made from red or green chili peppers. Make this chile paste to use as a spicy addition to any dish!

Red or Green Shatta Sauce_Website.mp4

This shatta recipe is so good! It's a Middle Eastern hot sauce full of jalapeños and herbs. Add a spoonful of shatta to spice up your meals! Recipe yields about 1 1/3 cups.

Shatta (Middle Eastern Hot Sauce)

parsley leaves

cilantro leaves

walnuts

garlic

cumin

twists of black pepper

sherry vinegar

jalapeño peppers (about 6 medium-to-large), sliced into 1″ chunks

In a food processor, combine everything but the jalapeños and olive oil. Blend until the ingredients are finely chopped, pausing to scrape down the sides as necessary. Add the jalapeños and pulse until the peppers are finely chopped, but not completely obliterated.

Stir the olive oil into the sauce by hand, and transfer to a bowl for serving. If the sauce is outrageously spicy at first, give it a 30-minute rest or longer—it usually mellows out a bit. This sauce keeps well in the refrigerator, covered, for 1 to 2 weeks.

THIS IS AMAZING. I love your curiosity for new and exciting flavours! Thanks for introducing me to my next favourite sauce. Middle Eastern vibes alllll the way.

Hey, Kate - great recipe! However, a minor quibble with the background info on this sauce - I'm from Argentina, and we're really not into cilantro at all, so chimichurri, for the most part, doesn't take cilantro, just plain ole Italian parsley. =)

Ooo!  I can't wait to try your shatta recipe!  I cannot remember where I stumbled upon your site, but I really admire the recipes you post, as well as the stories that make it seem like I'm getting a recipe from a friend.

I love this sauce!!! Can't wait to make it at home now! WOOHOO!

This recipe was WAY too salty. I've doubled and tripled all the ingredients trying to tone it down, but to no avail.  Very disappointed as I think it would be amazing if the salt had been 1/8 the amount.

I'm addicted! I can't handle hot foods like I did thirty years ago, so I wimped out a bit and cut out the seeds and ribs from four of our five very large jalapenos, but threw the fifth one in, seeds and all. At first I thought it was almost too hot, and the next morning it didn't taste much tamer. But by dinner dinner time it had toned down a bit, and I was putting spoonfuls on leftover reheated pizza, and tonight it topped my steak. Definitely becoming a staple in my fridge. Thank you!

OMG - Thank you so much for introducing me to Shatta; it is totally addicting! I am currently on my way to the grocery store for more jalepeno peppers. I first used it as a garnish in Amy Chaplin's Spicy Carrot Soup. We had guests that night who left with a small mason jar of Shatta -- they were SO thankful (of course, I could only part with it as I still had a stash of my own). Since using it as a soup garnish, we are putting it on everything from crackers to egg dishes. Love it!!

Absolutely amazing!
I made it for our 1st fruits Jewish holiday &amp; it was a hit! One friend said, "it was the bomb!"
This will be a keeper in my recipes!

This recipe is unbelievably yummy.  I used all cilantro instead of cilantro and parsley, plus I used probably double the called for amounts, and it was delish!  I found myself making food that would be good vessels to deliver that flavor to my mouth.

This was a huge hit in our house! Served it with toaasted baguette one time, and mixed with some pasta another.
Definitely a repeat! So easy to make as you just throw it all in the food processor.

YOUZA!!I made this today! Talk about some serious heat being thrown your way. I didn't put in the nuts. But, I don't think it would have tamed it at all. 

It's sitting in the fridge right now letting the flavors meld together, and will be eaten later tonight with some corn chips while watching a movie. I can usually get through a whole jar of Mrs. Renfro's Green Salsa. Not sure about this one! :-)

Very tasty recipe and easy too.  I used a blender and added a little water and less olive oil to keep calories down and blend more easily.  I added this to mujaddara (also Kate's recipe).

Wonderful recipe!  I just made it and it is great, I can’t wait to add it to many things.  My daughter loves roasted new potatoes and Brussels sprouts this is going to be heaven to top them!  I am loving all of the recipes of yours that I have tried.  Keep them coming!!

Kate, this recipe was absolutely outstanding. I added more 3x the Sherry vinegar because we like acid in my house, but kept everything else the same, and it was the biggest hit! My husband has been eating it with everything! 

Our table has been full of fresh, flavourful and healthy meals since I happened upon your site. Thank you!!

This looked intriguing, but it smelled yuck when I was making it.Then I tasted it and started eating it by the spoonful!!! OMG, amazing! I didn't use cilantro since I detest it, but added more parsley and some scallions with the greens. I used pepitas and probably added more than it called for. It's PERFECT. This is going to be going on everything. Thanks!

I Love Love Love this Shatta it is so delicious!!! I put it on everything!!! My vegan grilled cheese all my soups, it just makes everything better, and so easy too. Thanks for your recipes I really enjoy making them and they always turn out so good!!

I have made this before and it was great!!! I made it this time with some part in peppers I grew with just a few jalapenos. OMG!!! It is hot, hot and hot, but still good. Just a bit will do though. Thanks for the recipe

This is great! I had lots of herbs on hand so I made a double batch. Do you think extra would freeze well in an ice cube tray?

Delicious!  I stumbled across this recipe today while searching for mujadara recipes (made your recipe for that, too).  An outstanding compliment to the mujadara and to all the veggies I served alongside.  I will be making this again, and soon.

Shatta sauce is the spicy Middle Eastern hot sauce that everyone needs in their life. It&#39;s quick, easy and made with only five ingredients which are chilies, garlic, lemon, extra virgin olive oil and salt.

Shatta Middle Eastern Hot Sauce

chilies

Lemon (juiced)

Olive oil (extra virgin)

Salt (or

Step 1

Add chilies and salt to the mortar and pestle. Pound until a chunky paste is achieved. Add garlic cloves and pound until a chunky paste is achieved.

Step 2

Transfer to a bowl and add lemon juice and olive oil. Blend together. Serve as desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663118624/paj0bb3tritmqo9e3n61.mp4

This shatta recipe is a middle eastern hot sauce that pairs with virtually any other food.

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Shatta (Middle Eastern Hot Sauce)

Shatta Middle Eastern Hot Sauce

Top 3 shatta sauce recipes from across the web

The most viewed shatta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Shatta Sauce (Red or Green) Middle ...

Shatta (Middle Eastern Hot Sauce)

Shatta Middle Eastern Hot Sauce

The most viewed shatta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine