Fermented Chili Paste

Unlike most chile paste recipes, this one calls for fresh, not dried, chiles. Called shatta in some families, it is ubiquitous throughout Gaza: as an ingredient in recipes, as a condiment to accompany meats, or mixed with feta cheese or labna and eaten with flatbread for a Gaza-style breakfast. Anaheim, Aleppo, or Korean red peppers work well here.