I know, I know. This recipe won’t appeal to everyone. If you appreciate spicy jalapeños and keep a bottle of hot sauce on your table (Cholula forever)—this recipe is for you, and definitely for me. It’s a great solution for surplus garden jalapeños, too.
I first encountered shatta when I was wandering through the grocery store and a nice local man was offering samples of hummus and condiments, under his brand called Yummy’s Choice. Being the curious food blogger, I felt compelled—nay, obligated—to try them all. Would you expect any less?
They were all delicious, but I couldn’t leave without a tub of shatta, which is sort of a chunky, spicy Middle Eastern jalapeño sauce. It reminds me a bit of Italian pesto, which typically includes basil and pine nuts, and Argentinian chimichurri, which is a parsley blend with sherry vinegar.
I’d never heard of shatta before, so please forgive me if this recipe isn’t quite authentic. After some googling, it seems that shatta recipes aren’t very consistent. In fact, most recipes that I’ve seen online are red, but Yummy’s Choice uses jalapeños so that’s what I’m using. The common ingredients are spicy peppers, fresh herbs, garlic, cumin, and spicy peppers.
I loved his sauce so much that I modeled mine after his. His version includes some walnuts, so mine does as well, even though I didn’t see walnuts used in other online recipes. I also added a tiny bit of sherry vinegar on my own accord, which gave it some extra zing.
I love this sauce drizzled onto hummus, guacamole, rice and beans, quesadillas/burritos/nachos and even mac and cheese. It would go well with your favorite Middle Eastern/Mediterranean recipes, of course. If you don’t enjoy spicy flavors like I do, I promise to have a sweet treat for you soon.
For more fresh, herbed sauces and dips, don’t miss my basil pesto, chimichurri, tzatziki, guacamole and green goddess hummus.
Shatta (Middle Eastern Hot Sauce)
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 1 ⅓ cups 1x
- Category: Condiment
- Method: Food processor
- 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 ⅓ cups.
- ¼ cup loosely packed fresh parsley leaves
- ¼ cup loosely packed fresh cilantro leaves
- ¼ cup raw walnuts or pepitas
- 4 cloves garlic
- 1 ¼ 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
- ⅓ 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
Meredith | Earth & Oven
THIS IS AMAZING. I love your curiosity for new and exciting flavours! Thanks for introducing me to my next favourite sauce. Middle Eastern vibes alllll the way.
Thanks, Meredith! It’s been so much fun experimenting with these globally-inspired flavors.
Some of us love your spicy recipes! Kind of reminds me of your jalapeno pesto recipe – which is seriously one of the best foods ever. So I will look forward to trying this.
I hope you do, Amy! Let me know how it goes, of course. :)
Hey, Kate – great recipe! However, a minor quibble with the background info on this sauce – I’m from Argentina, and we’re really not into cilantro at all, so chimichurri, for the most part, doesn’t take cilantro, just plain ole Italian parsley. =)
Noted. :) Thanks, Maria.
Good news for us cilantro haters! :-)
This looks delicious! Love the idea of a hot sauce-chimichurri-pesto mashup. Can’t wait to try it!
I hope you do!
Ooo! I can’t wait to try your shatta recipe! I cannot remember where I stumbled upon your site, but I really admire the recipes you post, as well as the stories that make it seem like I’m getting a recipe from a friend.
Such a kind comment, Donni! I hope you do try this– and let me know how it goes. :)
Anna @ Peas & Palm Trees
I love your spicy recipes, keep them coming! I had actually never used jalapenos until I started cooking from your blog. They are so hard to find in Iceland but now when I do find them I buy in bulk!
So glad I turned you on to those spicy little peppers! Thanks, Anna.
this looks so good! we love chips and salsa and this kinda Mediterranean version looks delicious. will definitely try this!
I hope you try it, Victoria! Let me know how it goes.
I love Middle Eastern food, but it’s generally not spicy (I ❤️ Spice!!!) can’t wait to try this recipe !
Yes! This one is the best of both worlds for us spice lovers. I hope it turns out well!
I love this sauce!!! Can’t wait to make it at home now! WOOHOO!
I hope it goes well, Blaire!
Margarita @ Tasty Mediterraneo
Hi Kate, I recently discovered your blog through Love Pulses, where I also am a Gourmet Guru helping promote pulses recipes.
Glad to discover fellow food blogers sharing healthy vegetarian recipes ;)
This hot sauce looks delish. Keep up the good work!
Do you know how long the Shatta keeps?
Hi, Natalie! I’d say about 4-5 days in an airtight container in the fridge.
I hope you try it, Tori!
I have never heard of shatta but am anxious to try this, it looks really tasty and interesting. Seeing the words ‘hot sauce’ I was expecting to see a red sauce so was surprised and even more intrigued by the green. I love me some spice.
Let me know how it goes, Sandra!
Sara @ Last Night's Feast
Yum! I have never heard of this, but I love experimenting with different ethnic flavors. I’m definitely pinning this for later.
Awesome! I hope you get around to trying it. :)
I love spicy foods and condiments! Just from the title I was expecting a red sauce, but I love that it’s green. Surprises are wonderful! Thanks!
Yes! I hope you love it.
Brian @ A Thought For Food
We’re a hot sauce household. Anything to provide some kick is always welcome. This jalapeno sauce is being made ASAP and I know I’m just going to want to put in on everything.
I hope this one makes the cut, Brian! Let me know how it goes.
Yummy! This sounds and looks incredible- love your work!!
Thank you! I hope you get a chance to try the shatta.
This recipe was WAY too salty. I’ve doubled and tripled all the ingredients trying to tone it down, but to no avail. Very disappointed as I think it would be amazing if the salt had been 1/8 the amount.
Hi Nancy, I’m sorry to hear that. It’s a condiment and I tried to match the saltiness of the product I was recreating. It might mellow out after about 30 minutes or so.
Definitely going to try this! Cholula forever!!
Yes!!! You’ll love it.
I’m addicted! I can’t handle hot foods like I did thirty years ago, so I wimped out a bit and cut out the seeds and ribs from four of our five very large jalapenos, but threw the fifth one in, seeds and all. At first I thought it was almost too hot, and the next morning it didn’t taste much tamer. But by dinner dinner time it had toned down a bit, and I was putting spoonfuls on leftover reheated pizza, and tonight it topped my steak. Definitely becoming a staple in my fridge. Thank you!
Yum! I’m definitely putting this on pizza next time. Great idea!
This recipe was fantastic! I made roasted eggplant sandwiches witha good crusty bread, roasted red pepper sauce (your recipe of course), fresh argulua and a dab of Shatta. BTW: i only had 3 medium jalapeno peppers and it was spicy enough for us.. This Shatta sauce or pesto or whatever it is is just spectacular. It really made the eggplant sandwiches and I can see using it in many more ways. Thanks for all your amazing recipes–they are always just great. Thank you Kate!
So kind of you, Jnel! I was hoping this was going to become a slather-on-everything kind of sauce. Thanks!
Thank you for sharing this recipe! It’s spicy and I hope it does not tone down! Can’t wait to smother everything with this sauce.
Nope, this one stays crisp and spicy, May! No need to worry. Enjoy!
I made the Shatta! Well, I gave it a few minor alterations. I seed my peppers to keep them and put in the pepper patch but I used a few of my tiny red dragon peppers to make up the difference. I also used 1/2 teaspoon of Hungarian paprika, reduced the olive oil to 1/4 cup and used 1 T. of grapeseed oil. I used the walnuts in this batch and my own cilantro that I grew in the garden. So far it tastes fantastic but it still needs to sit in the fridge for a bit longer. The cilantro does give it an edge and accents the middle eastern flavor.
Yum! That sounds delicious, Bradford.
OMG – Thank you so much for introducing me to Shatta; it is totally addicting! I am currently on my way to the grocery store for more jalepeno peppers. I first used it as a garnish in Amy Chaplin’s Spicy Carrot Soup. We had guests that night who left with a small mason jar of Shatta — they were SO thankful (of course, I could only part with it as I still had a stash of my own). Since using it as a soup garnish, we are putting it on everything from crackers to egg dishes. Love it!!
Yes, this is the exact thing I had in mind when I posted the recipe! It’s such a great sauce, and there are so many great uses for it.
I made it for our 1st fruits Jewish holiday & it was a hit! One friend said, “it was the bomb!”
This will be a keeper in my recipes!
I’m so glad everyone enjoyed this, Becki!
Random question: did you already receive your replacement blade from Cuisinart (from the recall)? I’m still waiting on mine — seems like forever.
No, I still haven’t gotten mine! And part of the underside of my blade snapped off a long time ago when I was making hummus (fortunately, it was very loud and I realized what happened right away), so I’m making do with my broken one.
I just learned something new.
I live in Jordan and shatta is very different here (like this: http://ndish.com/shatta/)
But apparently it just means “spicy sauce”. From my googles it looks that this one is found in Yemen and Lebanon? So… maybe its everywhere except Jordan :P
This recipe is unbelievably yummy. I used all cilantro instead of cilantro and parsley, plus I used probably double the called for amounts, and it was delish! I found myself making food that would be good vessels to deliver that flavor to my mouth.
This was a huge hit in our house! Served it with toaasted baguette one time, and mixed with some pasta another.
Definitely a repeat! So easy to make as you just throw it all in the food processor.
Yum! I love this with some good crusty bread, too.
YOUZA!!I made this today! Talk about some serious heat being thrown your way. I didn’t put in the nuts. But, I don’t think it would have tamed it at all.
It’s sitting in the fridge right now letting the flavors meld together, and will be eaten later tonight with some corn chips while watching a movie. I can usually get through a whole jar of Mrs. Renfro’s Green Salsa. Not sure about this one! :-)
Oh No! Hopefully you can enjoy it.
I’m not a dog lover for sure but even if I was, having dog paws on a kitchen counter gives me the willies. Dogs walk in very dirty stuff. That’s probably something that’s not condoned in the safe food handling courses either. I’ve been looking for a good baked falafel. I’m going to give your recipe a try
Thanks for you opinion, Fran! I do make sure to keep Cookie and surfaces clean. Let me know what you think when you try the recipe!
Very tasty recipe and easy too. I used a blender and added a little water and less olive oil to keep calories down and blend more easily. I added this to mujaddara (also Kate’s recipe).
Wonderful recipe! I just made it and it is great, I can’t wait to add it to many things. My daughter loves roasted new potatoes and Brussels sprouts this is going to be heaven to top them! I am loving all of the recipes of yours that I have tried. Keep them coming!!
Kate, this recipe was absolutely outstanding. I added more 3x the Sherry vinegar because we like acid in my house, but kept everything else the same, and it was the biggest hit! My husband has been eating it with everything!
Our table has been full of fresh, flavourful and healthy meals since I happened upon your site. Thank you!!
Thanks for sharing, Elle!
This looks great! Is there a substitute for parsley leaves?
You could add equal amount cilantro, so 1/2 cup cilantro instead for 1/4 cup.
This looked intriguing, but it smelled yuck when I was making it.Then I tasted it and started eating it by the spoonful!!! OMG, amazing! I didn’t use cilantro since I detest it, but added more parsley and some scallions with the greens. I used pepitas and probably added more than it called for. It’s PERFECT. This is going to be going on everything. Thanks!
You’re welcome, Claire!
I Love Love Love this Shatta it is so delicious!!! I put it on everything!!! My vegan grilled cheese all my soups, it just makes everything better, and so easy too. Thanks for your recipes I really enjoy making them and they always turn out so good!!
I’m glad you loved it! What a great pairing, took. Thanks, Karen!
I have made this before and it was great!!! I made it this time with some part in peppers I grew with just a few jalapenos. OMG!!! It is hot, hot and hot, but still good. Just a bit will do though. Thanks for the recipe
Thank you for your review and feedback, Candace!
This is great! I had lots of herbs on hand so I made a double batch. Do you think extra would freeze well in an ice cube tray?
It could! Let me know if you try it!
Delicious! I stumbled across this recipe today while searching for mujadara recipes (made your recipe for that, too). An outstanding compliment to the mujadara and to all the veggies I served alongside. I will be making this again, and soon.
Thank you for your review!
Warning… this sauce is addictive!!! It’s spicy, garlicky and the herbs give it such a fresh flavour. We put it on everything (amazing on burgers). We’ve got the entire neighbourhood hooked on it lol.
I love to hear that! Thank you for sharing the recipe and for your feedback, Donna!
What would you say about substituting apple cider vinegar for the sherry vinegar?
That could still work, although I prefer sherry here.
I’d not heard of shatta sauce, either, but it was recommended with a lentil and rice dish that I made. As I was loading the ingredients into my Cuisinart, I was thinking “good grief, no one is going to eat this!” The jalapenos were taking my breath away, and my fingers were on fire, from cutting out the seeds and membrane. Skip to dinner … huge success, with everyone. Even those usually intolerant of a whiff of hot pepper. Some magic must occur, as the flavors blend. I’ve since used shatta on roasted vegetables, grilled chicken, and as a sandwich spread. Good stuff, thanks!
It does calm down a bit once blended. I’m happy it was such a hit!
Fellow Kansas Citian here! I fell in love with Yummys Choice and had been searching for his products for the last year and a half. I stumbled upon this recipe when searching. This tastes JUST like yummys. It’s so delicious and flavorful with a kick. Thank you for sharing.
Thanks for your review, Brooke!
This recipe is absolutely incredible!! It is so simple to follow and the flavors are outstanding. I would definitely recommend removing about 1/2 of the jalapeño seeds if there are a lot.
Thank you so much for this recipe!
Made a few changes, and very happy with the results. Added juice of 1 lemon for the sherry, reduced the salt to approximately 3/4 tsp, and added 1/4 cup of dried flake coconut. Coconut adds a subtle hint of sweetness. Have been putting it on baked salmon, beans and rice and adding to my store bought hummus. Great on all the above!
Amazing! I used a red jalapeño and basil (it’s what I had) and it was so good that we ate all of it on the Mujadara also from Kate. I will make it again and keep in the fridge for many things.
Great to hear, Jenni! Thanks for your review.
I didn’t have cilantro or parsley on hand, so substituted fresh mint and basil from the garden. And I didn’t have sherry vinegar, so substituted cider vinegar–which didn’t give it enough of a bite, so I added a squeeze of lime juice at the end. Maybe the resulting sauce is not shatta, but it is pretty doggone good. I see recipes elsewhere for shatta that are just chile, salt and acid, with some olive oil to seal. I haven’t tried it, yet, but I’ll bet you could make something like it with just chile, salt and natural lactobacillus fermentation, as you do with sauerkraut.
Yup. You can and I did. I’m beginning to understand you can put about anything in this and still call it shatta. I used jalapeños, garlic, onion, a couple of tablespoons of fresh celery leaves I couldn’t bear to give to the chickens, a spoonful of cumin and salt, all chopped coarsely and submerged in filtered water with a baggie of water on top to keep the air out, let it ferment on the countertop for about ten days, then blended it to a texture that suited me. Ahoo-ahh. Hot, funky and delicious, and I reckon it would work pretty good to keep the bugs off ya, too. It certainly kept the old lady off me.
My wife and I moved away from KC 5 yrs ago but we loved Yummy’s products. Especially the jalapeño shatta. I was reminiscing about the shatta and decided to google a recipe which brought me to your recipe. This recipe is perfect and we make it probably twice a week to ensure we always have some on hand! Thanks!
Literally years I have been trying to make my own version of shatta. Not even close. I just can’t tell you how fabulous this recipe is! On a warm patty fresh from the grill, eggs with naan!, everything. Its perfect with it all. Added some diced cucs and cream cheese to it one time. Good!! Thank you! X’s a billion!!!! April
I’m hoping you can help me. I made a recipe last winter that had this shatta and I can’t find it under my saved recipes. I started cooking more meatless meals last winter and this was one of the first meals I made and I know you were one of the first vegetarian websites I started cooking from so I came here and searched jalapeno :). My question is, do you have a recipe on this site that you top with this shatta on the side? It’s bugging me that I can’t remember :) Thanks!
Hi! Mujadara (Lentils and Rice with Caramelized Onions) is great with it!
Hi Kate, sorry if this is a repeat comment. I made a recipe that included shatta on the side but can’t find it saved anywhere. You’re shatta recipe looks like the one I used. Do you have any recipes on your blog that includes shatta with it? I’m trying to find the yummy recipe I made. Thanks!
Hi! My Mujadara (Lentils and Rice with Caramelized Onions) is great with it!
So sorry! I just found it. It’s the Mujadara!!
Thanks to you I made muja and shatta today, the latter for the first time and I was blown away by how fresh and zingy it tasted and how well it complemented the muja. I had four helpings, I’m a little ashamed to admit! It’s really healthy food, however. Thank you!
This stuff is awesome! I found it after I kinda fell down a rabbit hole when a friend sent me the kidney bean salad. Everything looks and sounds so good.I made this and my husband and I devoured it. I tend to remove the seeds and membranes from about half of the peppers so it’s never too hot, but we love it. It’s awesome mixed into plain hummus/sour cream/yogurt for additional dips and spreads.
Thank you for your comment and review, Libby! I’m happy you enjoyed it.
My husband and I were Jonesing for some of Yummy’s Shatta. We drove to 3 places before we found out they went bankrupt. AAAAArrgghh! Never thought we would have the pleasure of this sublime concoction again. How excited we were to find this recipe. It tastes just like we remembered. We used 2 naan breads as a base, smeared one with cream cheese and another with smoked mozzarella and topped both with Shatta. I don’t have the words. THANK YOU! THANK YOU!!
This is delicious, and I’m so happy you introduced me to it. I’ve now made it twice in one week. I really enjoy the subtle taste of the walnuts. I deseeded half the jalapeños the first time but I left in more seeds the second time to make it hotter — and to make me less tempted to eat it with a spoon straight out of the container. Thank you!
You’re welcome, Kim! I’m happy you enjoyed it. I appreciate your review.
Yummis is from KC. It was Jalapenos, garlic, salt, walnuts and olive oil.
I didn’t have any cilantro so made it on parsley. Added both walnut and pepita. I had no fresh jalepeno so used some out of a jar. My sherry vinegar is hiding in the cupboard somewhere so I used red wine.Whipped it all up in my nutribullet and served it with a middle eastern rice and lentil dish. Sensational.
Thank you, Pamela! I’m happy it was a hit.
Life changer! This is soooooo good. I’ve made it twice now. The first time I stayed true to the recipe, the second time I only had one jalapeño so I added a pinch of cayenne. Both were delicious! Absolute flavor fest. Thank you!
I’m glad you loved it, Shawnna! I appreciate your review.
This recipe is fantastic. I almost always have a batch in the refrigerator. I love spicy foods so when I make it for just myself, I do not deseed any of the jalapeños. My mother is pretty sensitive to spicy foods and her preferred ratio is to completely remove seeds and membrane from half of the jalapeños and leave the rest intact.
Thank you so much for this! We tried making our own back when Yummy’s stopped making it, and we didn’t do a great job. Your recipe is spot on and we love it!
Crazy, I love Yummys Shatta so much, too, that I also made up my own version. So close to yours! I stumbled onto your site today because I was trying to explain to a friend what Shatta was.
Thanks for this recipe. My best friend is vegetarian so when she comes over, I eat vegetarian with her. Our Easter dinner this year is Mujadara with a Sumac roasted cauliflower and chickpea salad. I’m a cancer patient and required to eat a high protein diet. This definitely foots the bill, along with many healthy herbs and spices. I made the Shatta tonight, ahead of time, as well as a cooling sauce. Both sauces are amazing, but this Shatta is incredible! I used pepitas in it since this is what I had on hand. The flavor is loaded with a nice amount of heat. This is going to be a dinner we won’t soon forget!
Sounds delicious! I’m glad this was just what you needed and all enjoyed it.
I made this today and it’s sooooo good. It makes me think of a spicy chimichurri/pesto hybrid. My kid and I ate way too much of it on Ritz crackers, and I spread it on sourdough bread to take my sandwich at work to the next level. The kid has warned me it will be gone by the time I get home from work tonight. Thanks!
You’re welcome! Thank you for sharing, Rick.
This recipe is delicious! Tried it this morning and it has a wonderful kick and flavor to it. I added another teaspoon of vinegar because I substituted rice vinegar from my pantry. Super happy with the outcome and price. Thank you for sharing!
You’re welcome, Marquita!
I have become totally addicted to this! It’s jalapeno season here and I just keep making it
That’s great to hear, Marilyn!
You write with zest. Very uplifting style. Nice work!
Hi can you use jar jalapeños can’t seem to get fresh here
Hi Julie, it won’t be the same. Sorry!
I’ve just been googling Mediterranean hot sauces and came upon your recipe for Shatta. It sounds great and very easy to make. I love the way you write and hope to come upon your recipes again soon! In fact, I’ll subscribe! Thanks, Kristen