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Ignite your taste buds with homemade Shatta. Crafted from ripe red chilies, zesty vinegar, and fragrant garlic, this bold condiment brings fiery heat and complexity to your favorite dishes.
Type of Cuisine:
Middle Eastern
Prep Time: 20 Minutes.
Cook Time: 0 Minutes
How Many Servings?
6 oz Serving
Ingredients:
1X
2X
3X
Adjust Servings
| 6 oz hot red chilies or greens | |
| 2 garlic cloves | |
| ¼ teaspoon cumin seeds | |
| ¼ teaspoon red chili pepper | |
| 2 tablespoons vinegar ( apple cider or white ) | |
| 2 tablespoons olive oil | |
| 1 tablespoon salt | |
| Canning jars |
Preparation
1
Sanitize Your Jars
Before you begin, make sure your jars are clean and sanitized. Place them in a pot of boiling water for a few minutes to kill any bacteria, then carefully remove and let them air dry completely. This step helps your Shatta last longer and stay fresh in the fridge.
Before you begin, make sure your jars are clean and sanitized. Place them in a pot of boiling water for a few minutes to kill any bacteria, then carefully remove and let them air dry completely. This step helps your Shatta last longer and stay fresh in the fridge.
3
Prepare the Chilies
Wash your chilies thoroughly and pat them dry with a clean towel. Slice each chili lengthwise and carefully remove only the pith—the white part at the top—while leaving the seeds intact. This helps manage the heat while keeping all the bold chili flavor.
Wash your chilies thoroughly and pat them dry with a clean towel. Slice each chili lengthwise and carefully remove only the pith—the white part at the top—while leaving the seeds intact. This helps manage the heat while keeping all the bold chili flavor.
4
Chop the Chilies and Garlic
Add the prepared chilies and garlic cloves to a food processor. Pulse until everything is finely chopped and the mixture begins to release its juices. You're looking for a slightly coarse texture—not a paste.
Add the prepared chilies and garlic cloves to a food processor. Pulse until everything is finely chopped and the mixture begins to release its juices. You're looking for a slightly coarse texture—not a paste.
5
Salt and Strain
Transfer the processed chilies to a small bowl, sprinkle with salt, and give it a good mix. Let the mixture sit for 30 minutes—this helps draw out moisture and deepen the flavor. After 30 minutes, strain the chilies to remove the excess liquid. This keeps your shatta from turning watery later on.
Transfer the processed chilies to a small bowl, sprinkle with salt, and give it a good mix. Let the mixture sit for 30 minutes—this helps draw out moisture and deepen the flavor. After 30 minutes, strain the chilies to remove the excess liquid. This keeps your shatta from turning watery later on.
6
Add the Flavor
In the same bowl, stir in the vinegar, red chili flakes (if using), and cumin seeds. Mix everything well to let the flavors come together. The vinegar helps preserve the shatta while adding a nice tang, and the cumin brings a subtle earthy depth.
In the same bowl, stir in the vinegar, red chili flakes (if using), and cumin seeds. Mix everything well to let the flavors come together. The vinegar helps preserve the shatta while adding a nice tang, and the cumin brings a subtle earthy depth.
7
Store and Enjoy
Transfer the chili mixture into your sanitized jar, then drizzle a thin layer of olive oil on top to help preserve it. Seal the jar tightly and store it in the fridge. Your homemade shatta is ready to enjoy right away—but the flavor gets even better after a day or two!
Transfer the chili mixture into your sanitized jar, then drizzle a thin layer of olive oil on top to help preserve it. Seal the jar tightly and store it in the fridge. Your homemade shatta is ready to enjoy right away—but the flavor gets even better after a day or two!
Recipe Tips & Suggestions
How to store Shatta:
Store your homemade Shatta in an airtight container or jar in the refrigerator. This will help preserve its freshness and flavors for an extended period. Make sure the container is tightly sealed after each use to maintain optimal taste. Enjoy the vibrant flavors of your Shatta by using it within two weeks of preparation.