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Shatta Sauce is a lightly fermented Middle Eastern chili paste that can be made with either red or green chilies to punch any dish right in its flavor-needing face with gorgeous delectable fire. Derived from the Arabic word "shatta," meaning "spicy," this versatile condiment goes well with dishes from all over the world.
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Recipe tips tailored to what matters most to you:
Zero wheat in this one, it's gluten-free straight through from the chilies to the olive oil.
Double the batch while you're at it, it'll keep in the fridge up to 10 days so you're not doing this again next week.
Use whichever chili is cheapest at the market that week, red or green both work great here.
This is just whole chilies, garlic, and salt fermented together, no added sugar or preservatives like most bottled hot sauces.
Every ingredient in this one is already sitting in a regular grocery store, nothing specialty to track down here.
After slicing the chilies, make sure to wash your hands thoroughly with soap and hot water. Do not touch your face or eyes after handling hot peppers!
Make sure that the jar is kept in a warm spot between 70°F-80°F (21°C-27°C) during the fermentation process.
Blend at high speed for approximately 20 seconds. The goal is to create a rough, not completely puréed chili paste with a slightly coarse texture.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Countries like Lebanon, Syria, and Palestine hold shatta sauce close to their hearts. Its origins can be traced back centuries ago when it was traditionally prepared by grinding fresh chilies, garlic, and various aromatic spices into a bold and fiery paste. The recipe for Shatta Sauce has evolved over time, adapting to regional variations and individual preferences, resulting in a myriad of delightful flavors and heat levels.
Slather it over baharat oyster mushroom shawarma or seitan kofta on freshly grilled whole wheat pita bread, drizzled with tahini. Use it as a dipping sauce for Turkish lentil meatballs or cig kofte.
This is a great way to preserve and use chilies when they are overflowing out of your garden, or abundantly available at your local farmers market. You can follow this recipe with just about any variety of chili you like. With every spoonful, feel a connection to the Middle East's culinary legacy and the vibrant tapestry of flavors that define the cuisine.
An easy to follow recipe that uses simple, readily available ingredients.
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🥰Why you'll love this shatta sauce recipe
✊Vegan and Gluten-Free: Shatta contains no animal-based ingredients, or gluten. That makes this fiery condiment perfect for everyone, except those who hate spicy food. They are screwed here!
🔥Instant Heat: While Shatta is from the Middle East, it works nicely to pick up the heat in dishes from almost any culture. It works wonders slathered on my vegan fried chicken or added to stir-fried Vietnamese noodles.
Tested and Approved Worldwide: Like all of the vegan recipes on my blog, this chili paste has been tried, tested, and loved by food enthusiasts worldwide.
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🌶️ Ingredients for red or green shatta sauce
Red or Green Chilies
Opt for vibrant red Fresno or Serrano chilies for a milder heat, or go bold with fiery jalapeños or even Thai bird's eye chilies. These peppers are packed with capsaicin, which not only adds a fiery kick but also boasts potential health benefits, including boosting metabolism and reducing inflammation. Feel free to experiment with different varieties to suit your preferred level of spiciness.
Extra Virgin Olive Oil
Known as "Zeit Zaytoun" in the Middle East, extra virgin olive oil adds a smooth and fruity note to the Shatta Sauce. Olive oil's antioxidants help to preserve (prevent oxidization) the chilies. If you prefer a different oil, you can substitute extra virgin olive oil with avocado, grapeseed, or sunflower oil. Keep in mind that the distinct flavor of good quality olive oil contributes to the authentic taste of Shatta Sauce.
Lemon Juice
Fresh lemon juice is known as "Laymoun" in the Middle East and adds a tangy and bright element to the sauce. Its natural acidity enhances the flavors of the chilies and spices, creating a harmonious balance. The juice from freshly squeezed lemons is preferred, as it imparts a zesty freshness that bottled lemon juice cannot replicate.
If you don't have lemons on hand, you can substitute them with lime juice, or even white vinegar or apple cider vinegar.
* See the recipe card at the bottom of the page for exact quantities and cooking directions.
🤯Variations
Harissa Sauce
Much less hot, and more citrusy with hints of garlic and cumin, harissa sauce doesn't require fermentation either. Plus, it's absolutely key to making harissa roasted carrots, harissa chickpeas, and harissa cauliflower.
🇵🇸Palestinian Zhug (M'tabal)
Zhug, also known as M'tabal, is a popular Palestinian version of Shatta Sauce with its own distinct flavor profile. I have a separate zhoug recipe that is absolutely BANGIN' that you should check out ASAP!
🌸Sumac and pomegranate molasses green shatta recipe
Add a spoonful of sumac and a spoonful of pomegranate molasses. The tanginess of the sumac will balance the sweetness of the molasses and create more depth in the shatta recipe. Stir it into Ezogelin, or Moroccan Loubia (stewed white beans) to bring some heat to the table. Its versatility knows no bounds.
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📖 How to make this shatta sauce recipe
How to make this spicy sauce without burning your house down. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step 1
Remove the stems from the chili peppers and slice them into thin circles. You can remove the seeds from the chilies if you prefer milder heat.
Step 2
In a bowl, mix together the sliced chilies, minced garlic, and salt.
Step 3
Carefully transfer the salted chilies and garlic mixture into a sterilized pint jar. Ensure that the jar has a tight-fitting lid to maintain freshness.
Step 4
Place the jar with the chilies in a sunny window or a warm spot in your kitchen. Allow it to sit undisturbed for 24-48 hours. During this time, the chilies will slightly wither, and you may notice a small amount of liquid accumulating at the bottom of the jar. This natural fermentation process enhances the flavors of the shatta.
Step 5
Once the fermentation period is complete, transfer the contents of the jar, including any liquid, into a blender. Add the lemon juice and extra virgin olive oil.
Blend the mixture at high speed for approximately 20 seconds. The goal is to create a rough, not completely pureed chili paste with a slightly coarse texture.
Step 6
After blending, taste the shatta and adjust the seasoning according to your preference. Add more salt or lemon juice to enhance the brightness of the flavors. If desired, adjust the consistency by adding more olive oil for a smoother texture.
Once you are satisfied with the flavors and consistency, carefully transfer the shatta to a clean sterilized jar or airtight container for storage. Properly sealing the container will help preserve the freshness and flavors of the sauce.
🍽️Serving Ideas
Here are some serving suggestions you will fall in freaking love with:
- Turkish Delights: Use shatta as a condiment for traditional Turkish dishes like Cig Kofte (spicy bulgur and lentil patties), Mercimek Koftesi (red lentil meatballs), Saksuka (fried eggplant and vegetable stew), or mix it into Bulgur Pilavi for a burst of heat and complexity.
- Middle Eastern: Drizzle shatta over harissa hummus, seitan kofta or on a mountain of taboule.
🫙Transfer the prepared Shatta into a clean, airtight container or jar.
❄️Store the Shatta in the refrigerator to maintain its quality and longevity. The sauce will stay fresh for up to 10 days under refrigeration.
🥄Before each use, check for any signs of spoilage, such as mold, off-putting odor, or discoloration. If you notice any of these signs, discard the sauce immediately.
Yes! Freezing shatta will stop the process of fermentation, but it freezes and thaws well.
This is a spicy condiment for real. But if you make it and it's a little too much for you to handle, blend in some fresh bell peppers and extra olive oil, and then taste if the salt needs to be adjusted again.
✌️My favey dishes to serve with shatta sauce:
Shatta Sauce (Middle Eastern Red or Green Chili Paste)
Equipment
- mason jar
Ingredients
- ½ pound red or green chilies (226 grams)
- 2 cloves garlic minced
- ¾ teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
- Remove the stems from the chilies and slice them into thin circles. If you prefer a milder heat, you can also remove the seeds.
- Mix together the chilies, garlic and salt in a bowl.
- Place the salted chilies and garlic into a sterilized glass pint jar, and cover it with a tight-fitting lid.
- Place the jar with the chilies in a sunny window for 24-48 hours until they look a little withered, and a small amount of liquid is building up at the bottom of the jar.
- Place the jar's content into a blender along with the lemon juice and olive oil, and blend for 20 seconds on high speed to form a rough, not completely pureed chili paste.
- Taste and adjust the seasoning according to your preference. Add more salt or lemon juice, or a tablespoon of apple cider vinegar for brightness. You can adjust the consistency by adding more olive oil if desired. Once you are satisfied with the flavors, transfer the Shatta Sauce to a clean sterilized jar or airtight container for storage.
- To sterilize glass jars for pickling, wash them with hot, soapy water, rinse thoroughly, and place them in a pot of boiling water for about 10 minutes. Remove the sterilized jars and lids, allowing them to air dry completely before use. Following these steps ensures a clean and safe environment for your pickling adventures.
- After slicing the chilies, make sure to wash your hands thoroughly with soap and hot water. Do not touch your face or eyes after handling hot peppers!
- Ensure that the jar is kept in a warm spot between 70°F and 80°F (21°C to 27°C) during the fermentation process to facilitate the desired changes in flavor and texture.
Notes
- To sterilize glass jars for pickling, wash them with hot, soapy water, rinse thoroughly, and place them in a pot of boiling water for about 10 minutes. Remove the sterilized jars and lids, allowing them to air dry completely before use. Following these steps ensures a clean and safe environment for your pickling adventures.
- After slicing the chilies, make sure to wash your hands thoroughly with soap and hot water. Do not touch your face or eyes after handling hot peppers!
- Ensure that the jar is kept in a warm spot 70°F and 80°F (21°C to 27°C) during the fermentation process to facilitate the desired changes in flavor and texture.
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Heva says
An easy to follow recipe that uses simple, readily available ingredients.