Shatta (Authentic Middle Eastern Chile Paste)

Two bowls of chili paste, one green and one red, on a wooden board.

5 from 6 votes

Shatta (Authentic Middle Eastern Chile Paste)

This truly authentic red and green Levantine shatta recipe is my go-to when I have an abundance of peppers from the garden. Serve it with eggs, labneh, grilled meats and vegetables. There's an optional fermentation step in this recipe which adds gorgeous flavor and balance to the finished condiment.

Prep Time30

Fermentation Time3

Total Time3 30

Course: Appetizer, condiment, Side Dish

Cuisine: Levantine, Middle Eastern

Diet: Vegan, Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $5

Equipment

Fermentation lid and weights - Optional

Ingredients

3 cups Peppers, roughly chopped - 350 grams
1 ½ tsp Kosher salt - 10 grams
1 tbsp White vinegar - 15ml. You can also use lemon juice or apple cider vinegar
2-3 tbsp Extra virgin olive oil - 30-45 ml

Instructions

Salt the peppers. To a bowl, add your roughly chopped peppers and salt. Mix thoroughly to spread out the salt (use gloves). Make sure your salt ratio is as precise as possible. See note below. Let sit at room temperature for 30 minutes until you see some liquid at the bottom of the bowl.
Transfer to jar. Transfer the salted peppers along with any liquid to a clean mason jar. Press the peppers down with a cocktail muddler or wooden spoon. Cover with a lid. You can use a fermentation lid and weights if you have them.
Ferment. Leave the jar of peppers on a counter away from direct sunlight and in a cool place for 3 days, making sure to burp the jar (open and reclose the lid once a day to let any gasses escape - a fermentation lid doesn't need to be burped). If you want to skip the fermentation step, store the jar in the fridge for 3 days instead.
Drain and process. Using a sieve over a bowl, drain the chile peppers and process them in a food processor until you reach the desired consistency. This should be a little chunky to be authentic.
Season. Add the vinegar and olive oil and mix well. Taste and adjust the seasoning to your liking. Transfer the processed hot peppers to a clean mason jar

Video

Notes

Refer to the blog post above for important information about safe fermenting practices.

I recommend using a kitchen scale to get the ideal salt ratio.

The amount of salt needed for fermentation varies depending on the type of food you are fermenting and your personal preference. The general rule of thumb is to use about 2 to 3% salt by weight of the vegetables or fruits being fermented. Here's how you can calculate it:

Weigh Your Vegetables/Fruits: Let's say you have 350 grams of vegetables you want to ferment (as per this recipe)
Calculate the Salt Percentage: For a moderate salt concentration, you can use 3% salt. To find out how much salt you need, multiply the weight of your vegetables by 0.03 (which represents 3%).

So, in this case, you would need 10 grams of salt to achieve a 3% salt concentration. I recommend using a kitchen scale to achieve this level of precision.

Storage Information

Once you have finished making your shatta, you should store it in your fridge. It will keep in the fridge for several months, but I like to use it up within 1 month. The olive oil may solidify, and that’s completely normal. Leave the jar on the counter for 30 minutes before using it and the oil should liquefy again.

Personal additions: fresh herbs like cilantro or parsley, green onion, garlic, or onions. Note that these ingredients are not traditional by any means, but you can certainly add them to the chilli sauce if you want to.

Nutrition