Shatta is a Lebanese table sauce made by softening hot red peppers with garlic and vinegar over low heat, then simmering the purée with olive oil until thick. Serve it drizzled over eggs at breakfast.
Remove the stems from the hot red peppers and roughly chop them.
Put the chopped peppers, garlic, apple cider vinegar, salt, cumin, and a little water in a small pot. Cover and cook over low heat for 20 minutes, until softened.
Blend the softened peppers until smooth. Return the sauce to the pot with the olive oil and cook over low heat for another 20 minutes, until thickened.
Wear gloves when cutting the peppers. Hot pepper juice can cause severe burning if it gets in your eyes. Store the jar in the refrigerator; covering the surface with olive oil may help it keep longer.
Kavanozu tarifte söylendiği gibi zeytinyağıyla kapladım ama yine de iki hafta içinde üzerinde küf oluştu, saklama önerisine güvenerek uzun süre bekletmiştim. Bu kadar acı emek harcadıktan sonra atmak zorunda kalmak gerçekten can sıkıcıydı.
Üzgünüz, bu bazen kavanozun tam kapanmamasından ya da yüzeyin ince kalmasından olabiliyor; zeytinyağı tabakasını en az yarım santim kalınlığında tutmanızı öneririz.
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