Traditional Middle Eastern Hot Sauce (Shatta) Recipe

Shatta is a fiery and flavorful Middle Eastern chili sauce often enjoyed in Lebanese, Syrian, Palestinian, and Jordanian dishes. Made from fresh chilies, olive oil, vinegar, and spices, it adds a bold spicy kick to grilled meats, sandwiches, dips, or salads. The traditional recipe includes a fermentation step for deeper flavors, but it can also be made quickly without fermenting.

Ingredients

• 3 cups fresh hot peppers (jalapeños, serranos, or local varieties), chopped
• 1 ½ teaspoons kosher salt
• 1 tablespoon white vinegar or lemon juice
• ⅓ cup extra virgin olive oil
• Optional: garlic cloves, sumac, cumin, coriander for extra flavor

Directions

1. Roughly chop the fresh peppers and mix with kosher salt. Let sit at room temperature for 30 minutes to an hour, allowing the salt to start drawing moisture.
2. Transfer the salted peppers and any juices into a clean jar, pressing down firmly to cover with liquid. Cover the jar loosely.
3. For fermentation (optional but recommended), leave jar at room temperature for 3 days, opening daily to release gas.
4. After fermentation or immediately if skipping, drain some liquid, and blend peppers into a coarse paste using a food processor.
5. Stir in vinegar/lemon juice and olive oil until combined. Adjust seasoning as necessary.
6. Store in refrigerator and use as a spicy condiment on meals.

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