What is Shatta?
Shatta sauce is a fiery Middle Eastern condiment, popular in Syrian, Jordanian, Lebanese and Palestinian cooking. Traditionally, it's made by pounding fresh red or green chillies with salt before leaving them in the sun for a few days to ferment. Afterwards, the chillies are combined with extra-virgin olive oil, spices and herbs.
We're going to shortcut the fermentation process right in your kitchen, giving you a punchy, tangy chilli sauce without the wait.
A bit of kitchen science: Shatta sauce is a product of lacto-fermentation. Lactic acid bacteria (LAB) convert sugar into lactic acid, giving lacto-fermented foods their characteristic sourness.
Non-iodised salt helps create an environment where LAB can thrive while inhibiting the growth of unwanted microorganisms.
Ingredients & Equipment
Ingredients
You'll find some recipe variations below, but I'm pretty faithful to my favourite version from Falastin:A Cookbook by Sami Tamimi and Tara Wigley.
This Middle Eastern chilli sauce recipe is simple, has a handful of ingredients and keeps beautifully.
Chillies (Peppers). I use Cayenne chillies or jalapeño chillies. We go through a mountain of this paste so I like to alternate. One week I make a green Shatta, the next, red.
Salt. I use a clean sea salt without added anti-caking agents. Salt is important to the fermentation process because it favours the growth of desirable bacteria while inhibiting many competing microorganisms..
Apple cider vinegar. You could use a white wine vinegar or a white vinegar but I like the slight sweetness and more subtle flavours of apple cider vinegar.
Lemon juice. Fresh lemon gives a lovely fresh, zesty kick but if you don't have any on hand, just add more vinegar.
Olive oil. Use the best quality oil you can manage.
Equipment
Sterilised jars - find full instructions on sterilising jars in my strawberry jam with chillies post.
A food processor or mortar and pestle.
Salt By Weight
The original Shatta recipe in Falastin uses a tablespoon measure of salt. If you'd like to make a larger or smaller batch, you can calculate the amount of salt needed based on the weight of your chillies.
A general rule of thumb for vegetable fermentation is to use 2-3% salt by weight. To calculate the amount of salt you need:
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Honestly, making this chilli sauce is super easy.
Step 1.
Remove the stems and slice the chillies into coin-width rounds.
Step 2.
Add the sliced chillies to a large bowl and stir in the salt
Step 3.
Transfer the salted chillies to the sterilised jars, pop the lids on and leave them in a cool corner of the kitchen to ferment for 3 days. If you prefer, you can ferment them in the fridge for 3-5 days.
Step 4.
After 3 days, strain the chillies through a fine colander and transfer them to a food processor. Add the apple cider vinegar and lemon juice and process until you reach your desired consistency.
Step 5.
Spoon the chilli paste back into the jars and pour in enough olive oil to cover. Store the Shatta in the fridge.
How to Use Shatta
Shatta is essentially a chilli paste, so you'll find it is as versatile as it is delicious. Use it as a condiment, stir it into dressings and sauces, or add it anywhere you want a fiery hit of chilli.
Fermentation Time
The lactic acid bacteria involved in lacto-fermentation thrive at temperatures between 18°C and 22°C (65°F and 72°F), although they can tolerate a much wider range. Cooler temperatures slow fermentation, while warmer temperatures speed it up.
If you live in a cooler climate, leaving the salted chillies in a dark corner of your kitchen for 3 days should be fine. If it's hot or humid where you live, ferment them on the counter for 1 day, out of direct sunlight, then transfer them to the fridge for another 3 days.
The longer the chillies ferment, the more sour they will become.
Why Does Olive Oil Solidify?
Olive oil naturally solidifies in the fridge, but there are a few easy ways to bring it back to a pourable consistency.
Either take the Shatta out of the fridge 10 minutes before serving, or sit the sealed jar in a bowl of warm water until the oil softens.
You can also simply spoon out the amount you need and warm it briefly in the microwave.
Storage
I make Shatta regularly and, protected by a layer of olive oil, it generally keeps in the fridge in a sealed jar for 3-6 months. It is safest to check your sauce each time you use it and always serve it with a clean spoon. If it smells putrid or has developed mould, ditch it. Better safe than sorry.
While this sauce is lightly fermented, it is not as robust as fermented vegetables stored in brine. Check the sauce regularly and discard it if you notice any signs of spoilage.
Recipe Variations
I am faithful to this base recipe from Falastin, but you can mix your Shatta up a number of ways.
FAQs
Yes, this Shatta is gluten-free.
You can make this chilli paste without fermenting it, but it won't keep as long. Use ½ teaspoon rather than the full tablespoon of salt, and process all the ingredients except the olive oil together. Transfer the Shatta to a clean jar and keep it in the fridge for up to 1 week only.
Shatta is fiery, tangy and fresh, with a clean chilli flavour and a sharpness from the vinegar and lemon juice. It's definitely spicy, but the acidity helps temper the heat a little. Fresh herbs can also be added to mellow and brighten the flavour.
Yes. Shatta freezes and thaws well, although freezing will stop the fermentation process. Freeze it in small portions so you can thaw only what you need. Don't refreeze Shatta once it has thawed.
No. While both are spicy chilli condiments, Shatta and harissa are different sauces. Shatta is traditionally associated with Levantine cooking and is made primarily from fermented chillies, while harissa is a North African chilli paste that typically includes spices such as cumin, coriander and caraway.
More Sauces and Sides
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Make This Recipe
Shatta (Middle Eastern Chilli Paste) Recipe
Equipment
- Sterilised jars
- Food processor or mortar & pestle
Ingredients
- 250 grams long red or jalapeño chillies stems removed
- 1 tablespoon salt, non-iodised with no caking agents
- 3 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 3 tablespoon olive oil enough to cover the paste in the jar
Instructions
- Sterilise a 500ml jar and lid. Instructions for sterilising jars.
- Slice the chillies into coin-width rounds.
- Combine the sliced chillies with the salt and stir through well.
- Transfer the salted chillies to the jar and pop the lid on. Place the jar in a cool, dark place for 3 days or transfer to the fridge for up to 7 days.
- Drain the chillies through a colander or sieve and transfer them to a food processor or mortar and pestle.
- Add the vinegar and lemon juice and process - or pound in the pestle - until you are happy with the texture. I like mine saucy, but with texture.
- Transfer the chilli paste back to its jar and pour in enough olive oil to cover it before storing in the fridge. (see notes)
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Pete says
I have a chilli and garlic ferment ready to go I am going to experiment with for this I have made a lot of fermented chilli sauces before but this looks lovely thanks.
GF says
Hi, love the simplicity of this recipe. It's delicious. One challenge I'm running into is the skins of the fresnos are not fully breaking down in the food processor. So the texture of the paste is nice and soft but the skins are present and a bit distracting.
Amanda says
That's a tricky one. I am not sure how you get around the skins, to be honest. I've never really noticed them. Sorry, I am not much help to you here. Maybe try smaller, younger chillies? Or process the paste down a little longer for a smoother paste?
GF says
Thank you for the reply. It's delicious nonetheless. Keep up the great work!
Neil Stevens says
Savagely hot but deliciously saltly and sour.
Amanda says
Absolutely. It is a total kick in the pants, but so good. I am glad you enjoyed it, Neil. 🙂
Liz says
This sounds delicious!
Amanda says
It is! 🙂
Adam page says
I really like the chilli sauces that I have made based on your recipe. I first make as specified which I found too hot.
Now I use a kg of standard red bell peppers with 10 scotch bonnet chillis (or nagas) and blend it all up in food blender + salt.
Let it ferment out for a week before proceeding with the rest of your recipe.
Amanda says
Shatta is a hot kick in the pants, so I am really happy you found a compromise that suits you 🙂 I recently made a batch and it was so hot - much hotter than before. It comes down to the chillies on the day. I love the idea of cutting it with bell peppers - very clever. Have a great day and thanks for reaching out, Adam.
Jo says
Would it work without salt please?
Amanda says
Hi Jo. If you don't want to use salt, you can make the Shatta straight away. Mince all the ingredients in a food processor before transferring the paste (sauce) to the fridge. However, without the salt, it does not ferment and will only last in the fridge for up to a week. 🙂
Gill Brennan says
Hi,
I've made this twice now and it's great! To save time, can I use a blender to mince the chillis before fermenting?
Amanda says
Hi Gill. I am so happy you're enjoying the recipe. Ottolenghi does a quick Shatta where he chops up the peppers at the start. It isn't a fermented version, however. I haven't done it myself, but Shatta is traditionally made my pounding the peppers/chillies with salt so it should work. 🙂 I would love to hear how you go. A.
Ss Lutfi says
I have t made it yet. Can I use sea salt or Kosher salt?
Shezell Lutfi
Amanda says
Hi Shezell, you can use any salt that doesn't have iodine in it so sea salt or Kosher are fine. I hope you enjoy it!