Shatta (Red or Green)

This Middle Eastern hot sauce packs a serious punch and is a great addition to spoon over dishes like meat, seafood, eggs and more.

We found this incredible condiment in Sami Tamimi and Tara Wigley’s Falastin: A Cookbook, and has become a household staple in our fridge. Put it on sandwiches or mix it with yogurt – whatever you go with, the shatta will add a great hit of flavor.

Equipment Needed
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Ingredients and Recipe

Shatta (Red or Green)

Servings 1 medium jar
Prep Time 20 mins
Resting Time 3 d
Total Time 3 d 20 mins


  • Chefs Knife
  • Mandoline Slicer
  • Measuring Spoons
  • Mason Jars
  • Food Processor


  • 9 oz red or green chillies (approx. ½ lb / 250g) stems trimmed and then very thinly sliced (either using a chef's knife or mandoline), with seeds
  • 1 tbsp salt
  • 3 tbsp cider vinegar apple cider vinegar is fine to use as well
  • 1 tbsp lemon juice about half of 1 lemon
  • extra virgin olive oil to cover and seal


  • Place the chillies and salt in a medium sterilized jar and mix well. Seal the jar and store in the fridge for three days.
  • On the third day, drain the chillies, transfer them to a food processor and blitz: you can either blitz well to form a fine paste or roughly blitz so that some texture remains.
  • Add the cider vinegar and lemon juice, mix to combine, then add the mixture to a small jar.
  • Pour enough olive oil on top to seal, and keep in the fridge.


As with anything being left to ferment, the jar you put your chillies into needs to be properly sterilized. We tend to just put ours into the dishwasher and use directly out of the wash.
Once made, shatta will keep in the fridge for up to six months. The oil will firm up and separate from the chillies once it’s in the fridge, so just give it a good stir, for everything to combine, before using.
Author: Sami Tamimi & Tara Wigley
Course: Condiments
Cuisine: Israeli, Middle Eastern, Palestinian

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