Shatta Sauce
Calling all chili lovers, this spicy fermented shatta sauce is just what you need to flavor and add the perfect amount of heat to all your meals.
Equipment
- Glass Jar
Ingredients
- 1 pound red or green peppers, stemmed and roughly chopped
- 1 tablespoon kosher salt
- 3 garlic cloves, smashed
- 1 tablespoon white vinegar
- ½ cup extra virgin olive oil
Instructions
- Add chopped chiles and salt to a sterilized jar and seal with a lid. Shake the jar to coat and refrigerate for 3-5 days.
- Drain the chiles through a fine mesh sieve and transfer them to a food processor. Add garlic and vinegar, and process until smooth or chunky, depending on your preference.
- Return the sauce to the glass jar and add enough oil to cover the sauce.
Notes
Serving Size: Two Tablespoons
Expert Tips:
- Since the recipe involves fermentation and pickling, begin with clean materials. Wash the peppers, and clean the glass jar and knife with soap and warm water.
- Depending on where you keep the shatta, the fermentation process may go faster or slower. Leave a jar in the refrigerator for 3-5 days (since fermentation is slower at cooler temperatures) or on the countertop for three days in warmer temperatures. If you decide to ferment the sauce at room temperature, cover the jar with a lid, but do not seal it.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 138 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Sodium: 874 mg | Potassium: 145 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 611 IU | Vitamin C: 68 mg | Calcium: 10 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!