Shatta Sauce (Middle Eastern Chilli Sauce)
My Authentic Levantine Shatta Sauce is an amazing Middle Eastern chilli sauce/paste. This lightly fermented mixture has an abundance of flavour and spice and the best condiment to serve with labneh, eggs, grilled or roasted meats and wraps.
Servings: 8
Calories: 46kcal
Ingredients
- 300 g red or green chillies (either red or green, don't mix the two).
- 9 g sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
Instructions
- Chop the chillies into slices, discard the stems but keep the seeds (unless you want to reduce the heat - in which case remove the seeds).
- Place into a bowl and cover with the salt. Massage the chillies using your hands to coat well. Wear gloves if you like to protect your hands from spicy chillies.
- Tip the chillies and any juices into steralised mason jars and seal. Place on the worktop, somewhere cool and out of the way for three days to begin the lacto-fermentation process.
- Each day, unseal the jar and then reseal to let out any excess gasses.
- After three days, drain a little of the juices away and then tip the chillies into a jug or food processor. Using an immersion blender or food processor, pulse blend the chillies into a rustic, chunky sauce.
- Stir in the olive oil and vinegar and then return to the jar. Seal and refrigerate for 3-4 weeks. If you pour over additional olive oil to cover the surface you can extend the shelf life to around 6 weeks.
Notes
The magic salt ratio.
If you want to adjust the amount of chillies you use, use the formua of 3% salt to chilli. Therefore multiply the weight of the chillies in g by 0.03 for the weight of salt needed.
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 440mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 54mg | Calcium: 6mg | Iron: 0.4mg