A staple of Jordanian breakfast tables, shatta is a hot relish made by blending red chillies, garlic and cumin with vinegar. It pairs with bread, eggs and cheese, adding big flavour from few ingredients.
Wash the chillies and remove the stems, then char them in a heatproof pan for 6 minutes, until the skins darken slightly.
Blend the charred chillies with the garlic, cumin and salt in a food processor to a coarse relish.
Stir the vinegar and olive oil into the relish and transfer it to a clean jar.
Seal the jar and chill for at least 6 hours; the flavours meld together during this time.
Wear gloves while cleaning the chillies, bare hands will burn afterwards. Once jarred, chill for at least 6 hours so the flavours settle.
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