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, shady 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 my saucy but with texture.
- Transfer the chilli paste back to its jar and pour in enough olive oil to cover it. Store in the fridge for up to 6 months.
Notes
Yields = 1 and ¼ cups
Recipe from Falastin by Sami Tamimi and Tara Wigley
Recipe Notes
Solidifying olive oil. Olive oil solidifies in the fridge but you have a few options. Either, pull out the shatta for at least 10-minutes before serving or you can sit the jar in a bowl of warmish water until the oil liquifies again. Finally, you can just spoon out what you want to use and pop it in the microwave for 10-seconds.
Fermenting time. If you live in a cooler climate, leaving the salted chillies out on the counter for 3 days is fine. If it's hot where you live, or humid, maybe pop them in the fridge for 5-7 days.
Food safety. While this shatta recipe generally keeps in the fridge in a sealed jar for up to 6-months, it's safest to start checking it at the 3-month mark. If it smells "off" or has developed dark mould, ditch it. Better safe than sorry.
Nutrition
Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 473mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 18mg | Calcium: 2mg | Iron: 0.2mg
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