Red Shatta Palestinian Chili Condiment Recipe

I absolutely love this recipe because it combines fresh, zesty ingredients that create a fiery, flavor-packed condiment that elevates any dish to new heights. The balance of heat from the chili peppers and warmth from the garlic, harmonized with lemon juice and olive oil, makes this homemade shatta an add-on I can’t resist having in my fridge!

I enjoy preparing a bright Palestinian chili condiment called Red Shatta. For me, it is an ideal combination of flavor and heat.

There are many variations, but the one I like best uses fresh red chili peppers, mixed with salt and a touch of sugar, to achieve a balance of heat and delightful tang. I add a good bit of lemon juice, minced garlic, and enough olive oil to give it a rich texture, which makes the condiment perfect for spreading.

Ingredients

Red Chili Peppers:
Boasting a wealth of vitamin C, bring on the heat and add spice.

Salt:
Boosts taste and serves as a preserver.

Sugar:
Counterbalances the heat, bestows a hint of sweetness.

Lemon Juice:
Imparts zest and invigorating acidity.

Garlic:
Enhances taste, provides antioxidant benefits.

Olive Oil:
Fat that is heart-healthy provides a smooth texture.

Ingredient Quantities

• 2 cups fresh red chili peppers
• 1 tablespoon salt
• 1 teaspoon sugar
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon vinegar (optional)

Instructions

1. Rinse the ripe red chili peppers well and cut off the stems. For a less spicy result, you can remove some or all of the seeds before using them in your dish.

2. Chop the chili peppers finely using a food processor. For a coarser texture, use a knife instead.

3. In a mixing bowl, blend the minced garlic with the chopped chili peppers.

4. Combine the mixture well with the salt and sugar added.

5. Add the lemon juice and olive oil, and mix very well to ensure that all ingredients are evenly distributed throughout the mixture.

6. Optionally, add the teaspoon of vinegar for extra zing and flavor balance.

7. Pour the blend into a sterile glass jar, pressing as you go to eliminate any air pockets.

8. Tightly seal the jar and let the mixture sit at room temperature for 24 hours. Allowing the flavors to meld and mix well, come together as one—they live together in that little jar.

9. Keep the jar of shatta fresh by placing it in the refrigerator after 24 hours. The flavor will deepen with time.

10. Relish your homemade Red Shatta, a spicy, zesty condiment, with your favorite dishes.

Equipment Needed

1. Knife
2. Cutting board
3. Food processor (optional)
4. Mixing bowl
5. Spoon or spatula
6. Measuring spoons
7. Measuring cup
8. Glass jar with lid (sterile)

FAQ

• Q: Can I use green chili peppers instead of red?A: Traditional red shatta calls for red chili peppers, but you can use green peppers for an alternate flavor and color. The heat level can also change according to the peppers you use.
• Q: How spicy is this condiment?Spiciness depends on the kinds of chili peppers used. For a milder version, choose less spicy peppers, and remove the seeds before preparing them.
• Q: How long does red shatta last?B: Kept in a sealed container in the refrigerator, it can last as long as a month. The olive oil and salt serve as preservatives.
• Q: Can I omit the vinegar?A: Yes, the optional vinegar adds tanginess. But lemon juice already gives you the acidity needed to make this dish.
• Q: What dishes go well with red shatta?B: It is a perfect accompaniment to grilled meats, sandwiches, rice dishes, and as a dip for bread. It is a very versatile condiment.
• Q: Is it necessary to use fresh garlic?Garlic powder can replace fresh garlic when you need a substitute, but adjust the amount to your taste. Use it in amounts that would be equal to fresh garlic: from 1/8 teaspoon to 1/4 teaspoon when you want a mild garlic taste; go up to 1/2 teaspoon when you’re after a more robust flavor.
• Q: Can I substitute lemon juice with lime juice?Q: Can lime juice be used in place of lemon juice, and if so, how might the outcome be affected?

Substitutions and Variations

Substitute with 2 cups of red bell peppers for a milder taste, or use 2 cups of cayenne peppers for a spicier version.
Salt: You can use sea salt or kosher salt in the same amount for a slight flavor variation.
Sweeteners: If you’re looking for something more natural, consider honey or agave syrup. Use it at a 1-to-1 ratio, noting that agave syrup is sweeter than honey and that both sweeteners have very different flavor profiles.
Juice from a lime: Juice from a lemon can be used as an alternative for a different citrus flavor profile.
Substituting for olive oil is quite easy because the alternatives are plentiful, albeit they may lend a different texture and taste to the finished dish. Substitutes include the following:

1. Sunflower oil
2. Avocado oil

Pro Tips

1. Roast the Peppers For added depth and smokiness, lightly roast the chili peppers over an open flame or in the oven before chopping them. This will enhance the flavor profile of your shatta.

2. Use Fresh Lemon Juice For the best taste, use freshly squeezed lemon juice rather than bottled. This will provide a more vibrant and fresh citrus flavor, complementing the heat of the peppers.

3. Adjust Consistency with Olive Oil If you prefer a smoother texture, gradually add more olive oil while blending until the desired consistency is reached. This also adds richness to the shatta.

4. Sterilize the Jar Ensure the jar you use is properly sterilized by boiling it in water for 10 minutes. This step is crucial for preserving the freshness and preventing any microbial growth.

5. Customize Heat Level Experiment with different types or ratios of chili peppers to adjust the heat level according to your preference. Mixing mild and hot varieties can create a well-balanced spiciness.