Name: Shattah
Ingredients: 2 tbsp (30 ml) white distilled vinegar; Olive oil; 1 cup (100 g) jalapeño peppers, trimmed and roughly chopped; 1 tsp (5 g) kosher salt

Preparation info

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

A spicy, slightly oily condiment, shattah goes well with an array of dishes. Add it to labneh, hummus, tacos, or stews. The salting technique in this recipe can be applied to a range of peppers. It helps draw out moisture from the peppers while seasoning them in the process. I also love making red shattah using Fresno peppers.

Ingredients

1 cup (100 g) jalapeño peppers, trimmed and roughly chopped
1 tsp (5

Method

Instructions

Add the chopped jalapeños and salt to a mason jar or bowl. Stir to combine, cover, and refrigerate for 1 day. This should help draw out some of the excess water present in the jalapeños.
The next day, using a sieve, strain the jalapeño mixture. Transfer drained jalapeño pieces to a food processor, add vinegar, and pulse to desired consist