Shatta Sauce (Middle Eastern Red or Green Chili Paste)

Name: Shatta Sauce (Middle Eastern Red or Green Chili Paste)
Prep time: 5 min
Total time: 1 d 5 min
Yield: 32 yield: 2 cups
Ingredients: ½ pound red or green chilies; 2 cloves garlic; ¾ teaspoon salt; 1 tablespoon lemon juice; 3 tablespoons extra virgin olive oil

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5.0

3 reviews

Excellent

Prep Time
5 mins
Resting time
1 d
Total Time
1 d 5 mins
Servings
32 yield: 2 cups
Calories
14 kcal
Course
Condiments
Cuisine
Middle Eastern

Shatta Sauce (Middle Eastern Red or Green Chili Paste)

Joelle Ward

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Prepare to witness the transformation of simple ingredients into something beyond mortal understanding. As you unseal the lid, the fragrance and taste of Shatta Sauce beckons you into a dimension where deliciousness and fire become indistinguishable.

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Ingredients

Servings

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

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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.

Equipments used:

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.

Nutrition Information

Show Details

Calories 14kcal (1%) Carbohydrates 1g (0%) Protein 0.1g (0%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Sodium 55mg (2%) Potassium 19mg (1%) Fiber 0.2g (1%) Sugar 0.3g (1%) Vitamin A 76IU (2%) Vitamin C 9mg (10%) Calcium 1mg (0%) Iron 0.03mg (0%)

Nutrition Facts

Serving: 32yield: 2 cups

Amount Per Serving

Calories 14 kcal

% Daily Value*

Calories	14kcal	1%
Carbohydrates	1g	0%
Protein	0.1g	0%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Sodium	55mg	2%
Potassium	19mg	0%
Fiber	0.2g	1%
Sugar	0.3g	1%
Vitamin A	76IU	2%
Vitamin C	9mg	10%
Calcium	1mg	0%
Iron	0.03mg	0%