I personally love the flavour of jalapeños and chilli peppers. I use peppers in most of my dishes. This sauce is good with anything, even with Daal Chawal as well.Ramsha Baig
Shatta sauce is a famous middle eastern condiment made from red or green chilli peppers. Make this chilli paste to use as a spicy addition to any dish! I sometimes make this sauce with Kabsa Rice and Grilled Tandoori Chicken
This homemade sauce combines some easy ingredients to create a sauce that’s so rich, and colourful.
Due to the fact the sauce is made primarily from pureed jalapeños, it’s a tremendous way to use up an extra pepper from the garden.
Plus, it’s easy to customise and regulate this shatta recipe exactly for your liking.
What’s shatta sauce?
Simply put, this condiment is a middle eastern chilli sauce. Its use is just like the way North American nations use hot sauce or salsa.
The feel can range everywhere from a thinner liquid to a thicker paste similar to Italian pesto.
While it’s traditionally made from red chilis, the sorts used in authentic recipes may be very hard to find in North america.
As an alternative, adaptations of this sauce use peppers with similar flavour and warmth which are extra effectively available.
Ingredient Notes & Alternates
This unique shatta sauce recipe is made with green jalapeños, but it could easily be made with the red range as well.
However, I propose sticking to one colour. This is because blending the two causes the sauce to turn an ugly colour of brown.
For a spicier sauce, try the usage of hotter peppers, like red fresno chiles or serranos. Due to the fact the sauce is so simple to make, it’s very easy to adjust it to your liking.
customise the flavour by blending in different combos of herbs and spices. What to use will depend upon your taste options, in addition to what dishes you’ll be adding the sauce to.
Here are some popular choices:
- Cumin seed
Just keep in mind that if you add any additional ingredients it may shorten the shelf life to about 1-2 weeks.
How to make Shatta Sauce
Just dry brine the jalapeños, then blend them into a smooth puree. It’s that easy!
Prepare the chilli peppers: Slice the jalapeños into rings and discard the stems.
add the slices to a canning jar with the salt and seal close. Shake the jar to mix and store within the fridge for three days.
Mix the sauce: Drain the liquid from the jar of peppers, then switch to a food processor or blender. Blend with the lemon juice and vinegar until it reaches the preferred consistency.
Pour again into the canning jar and pinnacle with olive oil. This maintains the sauce from oxidising, which would reason it to destroy faster. Store within the refrigerator for up to 6 months.
Adjusting the heat – To make this shatta recipe less spicy, put off the seeds from the jalapeños before including them to the jar.
Safe handling of peppers – It’s satisfactory to wear gloves while dealing with any sort of chilli peppers, particularly when removing the seeds. The oils can burn your pores and skin or eyes and it’s smooth to miss a few spots when washing with soap and water.
Taste changes – you could notice that the taste of the sauce changes the longer it sits inside the fridge, especially in case you use additional ingredients. This is due to the fact the flavours have had extra time to combine, and the spiciness from the chilis can mellow over time as properly.
You could add this middle eastern chilli sauce to just about whatever you may think about! To get your creative juices flowing, here are a few thoughts:
- Dip for falafel or pita and labneh (a thick yoghourt spread)
- Serve with grilled meat, fish, and veggies
- mix with hummus or salad dressing
- spread on sandwiches
- As a drizzle sauce on flatbread
- On eggs or breakfast potatoes
If you want some avocado thrilled sauce, try this avocado sauce that I love with my salads.