Shatta

Ingredients

• 4 oz Fresh red Fresno chilies or green jalapeños (Stemmed; remove the membranes and seeds for milder shatta, or leave some/all in for more heat.)
• 1 clove Garlic (Peeled)
• 0.5 tsp Kosher salt (Plus more as needed)
• 1 tbsp Fresh lemon juice
• 1 tbsp White vinegar
• 2 tbsp Extra-virgin olive oil

Steps

1. 1

   Prepare the chilies by cutting off the stems. For a moderate level of heat, split the chilies and remove all of the seeds and capsaicin-containing membranes; leave some or all of them in place if you prefer a hotter condiment.

2. 2

   Place the prepared chilies in a food processor. Add the garlic and kosher salt, then pulse until the chilies are finely chopped but not completely puréed.

3. 3

   Transfer the chopped chili mixture to a fine-mesh strainer set over a bowl. Let it drain for about 20 minutes, pressing gently to remove excess liquid without making the mixture dry.

4. 4

   Return the drained chilies to the food processor. Add the lemon juice, vinegar and olive oil, then pulse until the mixture is cohesive and finely minced. Taste and adjust the salt or acidity as needed.

5. 5

   Transfer the shatta to a clean jar and let it cool before using. It can be used immediately, but the flavor improves after resting for a day in the refrigerator.

Notes

The page excerpt does not provide the member-only ingredient list or method, so the quantities and steps above are a low-confidence reconstruction rather than a faithful extraction. The source says this is a quick, non-fermented version; store it in a tightly sealed jar in the refrigerator for about one week, or freeze leftovers.

Nutrition per serving

• condiment
• sauce
• Middle Eastern
• spicy
• vegetarian
• vegan
• gluten-free
• no-cook