published Jul 30, 2020, updated Jul 05, 2024 I have to say, I think that we’re a little lacking in the condiments department in North America, and I find myself really drawn to the spicier sauces from Asia, Africa, and the Middle East. Curry paste, harissa, peri peri sauce — I love them all! And today I’m sharing one of my favorites to make at home. This shatta recipe is spicy, refreshing, and simple. You’ll only need 5 ingredients! That’s not to say you couldn’t dress it up with additional herbs and seasonings. Parsley, garlic, cilantro, garlic, and cumin are all popular additions to Middle Eastern chile paste. However, the more you add to it, the shorter its lifespan. Fresh ingredients like herbs and garlic will shorten its shelf life to 1 or 2 weeks. Serve shatta as a spicy condiment for grilled or baked meat, fish, or vegetables. It’s also a favorite for vegetarian dishes like Egyptian koshari.
Recommended Tools
Food Processor – Not even a mortar and pestle or the sharpest knife will break down the chile enough to make shatta. You could also use a high-powered blender.
Storing
Refrigerate your homemade shatta for up to 6 months. Note that adding extra ingredients will decrease its longevity, and it may last for only 1 or 2 weeks. Shatta sauce that has gone bad will be discolored and start to smell rancid.
Red or Green Chilis – Use red or green jalapeños — but not both. Combining the colors yields a murky, unappetizing color. Kosher Salt – You could also use sea salt or Himalayan salt — anything that is non-iodized. Most iodized salt also contains caking agents, which we do not want for curing peppers, and introduces other additives to this shatta recipe that we could avoid with pure, non-iodized salt. White Vinegar – A strong, notably acidic vinegar with a neutral flavor that allows the lemon and chiles in shatta paste to truly shine. Some prepare it with sherry vinegar or apple cider vinegar for a touch of sweetness. Lemon Juice – The zesty, floral taste from this fruit calms the heat (just a bit) and rounds out the flavors in the most bright, refreshing way! Substitute with lime if need be and use freshly squeezed juice if possible. Olive Oil – This ingredient is actually for storage, not the shatta sauce itself. Olive oil prevents it from oxidizing, prolonging its shelf life.
Cilantro Parsley Garlic Cumin seed
Keep in mind that adding these additional ingredients may shorten the shelf life to about 1-2 weeks. The paste must be covered by olive oil at all times. If some is lost after you scoop out a serving, be sure to replace it. Love this recipe? Share it with the world on Pinterest.
