Shatta (Red or Green) Middle Eastern Chile Paste
User Reviews
5
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Prep Time
15 mins
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Ferment
3 d
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Total Time
3 d 15 mins
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Servings
20
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Calories
4 kcal
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Course
Condiments
Shatta (Red or Green) Middle Eastern Chile Paste
Description
Shatta uses whole chiles sliced into thin rings including seeds, which undergo a short fermentation step with kosher salt in a sealed jar refrigerated for three days. This fermentation softens the peppers and reduces raw sharpness. After fermenting, the chiles are drained and processed with white vinegar and lemon juice until smooth or slightly chunky depending on preference. Olive oil is poured on top to seal the mixture and extend its shelf life up to six months when refrigerated.
The flavor is tangy and assertive, with the gentle heat of fresh chiles balanced by the acidity of vinegar and lemon. Shatta is versatile as a spicy condiment enhancing grilled dishes or creamy dips, adding a vibrant red or green color depending on peppers used. Using either red fresno, serrano, or jalapeño chiles affects the heat level and flavor nuances.
This chile paste is popular in Middle Eastern cuisine for imparting heat and brightness. It complements creamy labneh, softens grilled meat flavors, and enlivens vegetable salads. Variations can be made by choosing different types of fresh chiles, but mixing red and green chiles is discouraged to avoid unappetizing color changes.
Ingredients
- 8 oz red chili See Note 1, or green chili
- 1 tbsp kosher salt (a non-iodized salt)
- 3 tbsp white vinegar
- 1 tbsp lemon juice
- olive oil to cover
Instructions
- 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.
Notes
- This recipe can be made with green jalapeños, red fresno, or serrano chiles depending on desired heat and flavor.
- Do not mix red and green chiles together as it results in an unappealing brownish color.
- Adapted from the cookbook Falastin by Sami Tamimi and Tara Wigley, reflecting traditional Middle Eastern preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 349mg | 15% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 15mg | 17% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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