A staple hot sauce at Jordanian breakfast tables, shatta is made by combining red hot peppers, garlic, and cumin with vinegar. This paste adds plenty of flavor with few ingredients and pairs well with bread, eggs, and cheese.
Wash the red hot peppers and remove the stems. Roast them in a heatproof pan for 6 minutes, until the skins are lightly charred.
Pulse the roasted peppers with the garlic, cumin, and salt in a food processor until coarsely mashed.
Mix the vinegar and olive oil into the pepper paste, then transfer it to a clean jar.
Close the jar and refrigerate for at least 6 hours so the flavors can meld.
Wear gloves when handling the peppers; touching them with bare hands can cause a burning sensation. After filling the jar, refrigerate for at least 6 hours to let the flavors develop.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
