Shatta sauce is the spicy Middle Eastern hot sauce that everyone needs in their life. It's quick, easy and made with only five ingredients.
My son's Fahlestinia grandmother, who loves spicy food, introduced me to Levantine shatta sauce.
She affectionately calls it "duggah," referencing the pounding it gets in the mortar and pestle, which she believes is key to its delicious flavor. She makes it on a regular basis, relishing the intense heat from the fresh chilies and the pungent garlic.
This incredibly versatile condiment can be used as a garnish or a spicy dressing. I love topping original hummus or baba ghanouj with it for a zesty kick, but really, the sky's the limit, it's a great addition to any dish when you're craving some Middle Eastern flavor.
About the Ingredients
Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.
I learned to make this spicy sauce with fresh, simple ingredients, no fermentation needed, perfect for someone like me who loves to eat fresh produce while enjoying the vibrant color they possesses. That said, I also adore fermented foods and think that version is filled with plenty of flavor. Stay tuned!
The main ingredient of falestinian shatta (or any) is fresh chili peppers, either red or green. Choose a variety that matches your spice tolerance. For this recipe, I use whole long green chilies, chopped with seeds included, as I was taught. If you prefer to lessen the heat level, leave out the seeds.
Fresh garlic cloves and freshly squeezed lemon juice pack this sauce with flavor, brought together by extra virgin olive oil, similar to this sauce made of garlic.
The beauty of this shatta recipe is its flexibility, you can adjust all the quantities until you find the perfect blend of flavor.
On an oil-free diet? Simply omit the oil.
Janelle's Tips
There are two methods to create this fiery condiment:
- The traditional way with a mortar and pestle, which results in an authentically chunky texture.
- Using a food processor, which yields a smoother, less chunky sauce.
Whichever method you choose, be sure to wear gloves when handling chilies to avoid transferring the heat to your hands and potentially rubbing your eyes, ouch!
Another good sauce to try is made with guajillo peppers, a flavorful red pepper sauce.
Storage
This green shatta sauce will keep in the fridge for 3-5 days in an airtight container. Stir it before each use.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Shatta Sauce
Ingredients
- 4 large Fresh green chilies chopped with seeds (about 1 heaping cup)
- 3-4 medium Garlic cloves peeled and roughly chopped
- 1 medium Lemon juiced
- 2 tablespoons Olive oil extra virgin
- ½ teaspoon Salt or to taste
Instructions
- Add the chilies and salt to the mortar and pestle, and pound until a chunky paste forms. Next, add the garlic cloves and continue pounding until they are fully incorporated into the paste. If you’re using a food processor, pulse the chilies, salt, and garlic together until a chunky paste is achieved.4 large Fresh green chilies, 3-4 medium Garlic cloves, ½ teaspoon Salt
- Transfer the paste to a bowl, then add the fresh lemon juice and olive oil, blending everything together. Serve as desired.1 medium Lemon, 2 tablespoons Olive oil
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Cindy
So incredibly flavorful! Love it!