Homemade Shatta Recipe (Red or Green)

This shatta recipe—whether green or red—is a spicy Middle Eastern staple that’s been part of my family’s table for generations. My own love for shatta started when I began growing six types of chilies in my garden: jalapeño, serrano, Anaheim, tabasco, banana peppers, and Fresno. These homegrown chilies have become the heart of my kitchen, especially in this zesty hot sauce.

Growing up, we always had a jar of homemade shatta on the table, right next to the olive oil. My mom made sandwiches stuffed with pita, fresh cilantro, and a generous spoonful of shatta. I still love adding it to falafel wraps, foul, or a bowl of creamy hummus for that bold, fiery kick.

Whether you go green or red, this shatta recipe is all about bold flavor, simple ingredients, and tradition—just chilies, garlic, olive oil, and vinegar. Let me show you how to make it your own!

What Is Shatta Sauce?

Shatta is a bold, spicy Middle Eastern chili sauce made with chopped chilies, garlic, vinegar, and olive oil. It comes in two vibrant versions—green (milder) and red (spicier). Whether spooned over hummus or tucked into a falafel sandwich, this simple sauce adds a flavorful kick to any dish.

Choosing the Right Peppers

Making your own Shatta means you can pick the peppers that match your spice level. For a mild green Shatta, go with jalapeños. Want more heat? Serranos are great. For red Shatta, try Fresno or Tabasco peppers—they bring vibrant color and bold flavor. Your choice of chili really shapes the final taste, so mix and match to suit your heat tolerance.

A Quick Note on Safety

Chili peppers can be intense! Wear gloves while prepping, and avoid touching your face. The oils can irritate your skin and eyes. A little caution goes a long way for a smooth (and safe) cooking experience.

Tips for the Best Green or Red Shatta

•  Choose One Color for Vibrancy: Stick to either red or green chilies to keep your shatta bright and appealing. Mixing both often turns the sauce brown, which isn’t as appetizing.
•  Control the Heat: The real heat lives in the white pith and seeds of the chilies. For a milder version, remove them. For extra kick, leave them in—or add chili flakes for a smoky layer of flavor.’
• Let It Ferment (If You Can Wait!): While you can enjoy it right away, shatta gets better after a few days in the fridge. Letting it sit allows the garlic, vinegar, and chilies to mellow and blend beautifully.

How to Make Shatta Last Longer

Homemade shatta can last up to 3–4 weeks in the fridge when stored properly, but always trust your nose and taste. Over time, it may develop a slightly more fermented or vinegary aroma. That’s natural, especially if it wasn’t cooked, but if it smells off or has visible mold, it’s time to toss it.

Here are a few ways to keep it fresh longer:

• Add a Layer of Olive Oil: After transferring to a clean jar, pour a thin layer of olive oil on top. This creates a barrier from air and helps prevent spoilage.
• Freeze in Portions: Freeze your shatta in an ice cube tray, then pop out cubes and store in a freezer-safe bag. This gives you small, ready-to-go portions that keep for up to 6 months.
• Use Clean Utensils Only: Always use a clean, dry spoon to scoop out shatta—never double-dip! Even a few breadcrumbs or moisture can speed up spoilage

How to Use Green or Red Shatta?

A plate of creamy Lebanese Labneh paired with a vibrant red Shatta, accompanied by two small jars showcasing homemade green and red Shatta.

This vibrant paste brings a smoky and spicy kick to all sorts of dishes. Drizzle it over falafel sandwiches or hummus for a flavor explosion, or stir it into dips like baba ghanoush for an extra punch. Don’t stop there – add a dollop to grilled meats, roasted veggies, or even stews and soups for a touch of heat. For a fiery twist, whip up a salsa by combining shatta with olive oil, lemon juice, and cilantro. Remember, a little goes a long way with this potent condiment. Start small, adjust to your spice preference, and enjoy the magic of shatta!