- 250g red or green chillies, stems trimmed and then very thinly sliced (with seeds)
- 1 tablespoon salt
- 3 tablespoons cider vinegar
- 1 tablespoon lemon juice
- Olive oil, to cover and seal
- Place the chillies and salt in a medium sterilised jar and mix well.
- Seal the jar and store in the fridge for three days.
- On the third day, drain the chillies, transfer them to a food processor and blitz: you can either blitz well to form a fine paste or roughly blitz so that some texture remains.
- Add the vinegar and lemon juice, mix to combine, then return the mixture to the same jar.
- Pour enough olive oil on top to seal, and keep in the fridge.
Recipe taken from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (Ebury Press)
As always with anything being left to ferment, the jar you put your chillies into needs to be properly sterilised. Once made, shatta will keep in the fridge for up to six months. The oil will firm up and separate from the chillies once it’s in the fridge, so just give it a good stir, for everything to combine, before using.