Shatta (Levantine Hot Sauce)
This chili sauce, popular in Egypt and Palestine, goes great with everything from vegetables, to fish, or hummus.
Egyptian, Levantine, Palestinian
chili sauce, condiment, egyptian, gluten free, hot sauce, palestinian, parve, shatta, vegan
The Elegant Economist
(or 4 large jalapeño peppers)
red chili peppers
Chinese chili peppers
handful of fresh coriander (cilantro)
unseasoned rice vinegar
(or 1 Tbsp apple cider vinegar)
of half a lemon
of salt (to taste)
If you prefer a less spicy sauce, remove the pith (white parts) and seeds from the peppers before placing in the food processor.
Add all chilis, garlic, and coriander (cilantro) to your food processor and pulse until chunky.
Add olive oil, vinegar, sugar, lemon juice, and a pinch of salt and blend until it reaches your desired consistency. Add more salt if desired, and serve.
Keeps for about a week in your refrigerator.