I know, this recipe won’t appeal to everyone. If you appreciate spicy jalapeños and keep a bottle of hot sauce on your table (Cholula forever)—this recipe is for you, and definitely for me. It’s a great solution for surplus garden jalapeños, too.
I’d never heard of shatta before, so please forgive me if this recipe isn’t quite authentic. After some googling, it seems that shatta recipes aren’t very consistent. In fact, most recipes that I’ve seen online are red. The common ingredients are spicy peppers, fresh herbs, garlic, cumin, and spicy peppers.
This shatta recipe is so good! It’s a Middle Eastern hot sauce full of jalapeños and herbs. Add a spoonful of shatta to spice up your meals! Recipe yields about 1⅓ cups.
- 1/4 Cup Fresh Parsely Leaves Loosely Packed ones
- 1/4 Cup Fresh Cilantro Leaves Loosely packed ones
- 1/4 Cup Raw Walnuts or pepitas
- 4 Cloves garlic
- 1.25 Teaspoon Fine Sea Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon vinegar
- 8 Ounces Fresh Jalapeno Peppers
- 1/3 Cup EKiN Extra Virgin Olive Oil
- In a food processor, combine everything but the jalapeños and olive oil. Blend until the ingredients are finely chopped, pausing to scrape down the sides as necessary. Add the jalapeños and pulse until the peppers are finely chopped, but not completely obliterated.
- Stir the olive oil into the sauce by hand, and transfer to a bowl for serving. If the sauce is outrageously spicy at first, give it a 30-minute rest—it usually mellows out a bit. This sauce keeps well in the refrigerator, covered, for 1 to 2 weeks.
MAKE IT NUT FREE: Substitute pepitas for the walnuts.
