Shatta (Middle Eastern Hot Sauce)
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 1/3 cups
- Category: Condiment
- Cuisine: Middle Eastern
This shatta recipe is so good! It’s a Middle Eastern hot sauce full of jalapeños and herbs. Add a spoonful of shatta to spice up your meals! Recipe yields about 1 1/3 cups.
- 1/4 cup loosely packed fresh parsley leaves
- 1/4 cup loosely packed fresh cilantro leaves
- 1/4 cup raw walnuts or pepitas
- 4 cloves garlic
- 1 1/4 teaspoons fine sea salt (scale back to 1 teaspoon if using regular table salt)
- 1 teaspoon ground cumin
- 10 twists of freshly ground black pepper
- 1 teaspoon sherry vinegar
- 8 ounces fresh jalapeño peppers (about 6 medium-to-large), sliced into 1″ chunks
- 1/3 cup extra-virgin olive oil
- In a food processor, combine everything but the jalapeños and olive oil. Blend until the ingredients are finely chopped, pausing to scrape down the sides as necessary. Add the jalapeños and pulse until the peppers are finely chopped, but not completely obliterated.
- Stir the olive oil into the sauce by hand, and transfer to a bowl for serving. If the sauce is outrageously spicy at first, give it a 30-minute rest or longer—it usually mellows out a bit. This sauce keeps well in the refrigerator, covered, for 1 to 2 weeks.
Recipe inspired by the shatta made by Yummy’s Choice and loosely adapted from The Cookbook Project.
Make it nut free: Substitute pepitas for the walnuts.
▸ Nutrition Information
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