Shatta (Palestinian Fermented Chilli Paste)

September 15, 2010

Shatta (Palestinian Fermented Chilli Paste) - kvalifood.com

A Levantine fermented chilli paste made from red hot peppers, salt, and time. The simplest authentic version is just peppers, salt, and olive oil. Fermentation develops complex, tangy flavour. The olive oil layer on top serves as both preservation and tradition.

Use it as a condiment with falafel, shawarma, grilled meats, eggs, or stir a spoonful into hummus, soups, and stews for heat and depth.

Makes ca. 350 ml

Ingredients

500 g fresh red hot chilli peppers (Fresno, Holland red, or similar)
15 g fine sea salt (3% of pepper weight)
1 tbsp apple cider vinegar (or white vinegar)
extra virgin olive oil, for topping (ca. 2-3 tbsp)

Directions

Wash and thoroughly dry the peppers. Spread on a lined baking sheet and place in the oven at 65C (150F) for 1 to 1.5 hours, stirring every 20-30 minutes, until noticeably drier but still pliable. Alternatively, sun-dry for 2-3 days.
Remove stems. Cut into rough pieces (keep seeds for full heat, remove some for milder paste). Pulse in a food processor to a coarse paste.
Transfer to a clean glass bowl. Add the salt and mix thoroughly.
Pack the salted paste into a clean glass jar, pressing down to remove air pockets. Cover loosely. Leave at room temperature (18-24C) for 3-5 days. Open and stir with a clean utensil once daily.
After fermentation, tip the jar and press gently to drain off excess liquid.
Stir in the vinegar. Transfer to a clean jar. Pour a layer of olive oil (ca. 5 mm) over the surface to seal. Refrigerate.

Notes

Salt ratio: 3% by weight of the peppers. This is enough for safe fermentation without being overly salty.
Heat depends entirely on the pepper variety. Fresno gives moderate heat. Thai chillies produce something much hotter.
Green shatta variation: substitute green chilli peppers. Process and ferment the same way.
Quick version (no fermentation): skip step 4. Leave paste in a strainer over a bowl in the fridge for 1-2 days, then add vinegar and jar with oil. Less complex flavour but ready sooner.
Keeps 6-12 months refrigerated if the oil layer is maintained.