Shatta Sauce (Middle Eastern Red or Green Chili Paste)
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
-
Resting time
1 d
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Total Time
1 d 5 mins
-
Servings
32 yield: 2 cups
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Calories
14 kcal
-
Course
Condiments
-
Cuisine
Middle Eastern
Shatta Sauce (Middle Eastern Red or Green Chili Paste)
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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
- ½ pound red chili 226 grams, or green chili
- 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.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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