(Red Pepper Paste)
Shatta is basically a red pepper paste we as Palestinians, add to everything. You can take a simple cheese sandwich to a whole new level with a spread of shatta.. or add a generous dollop on a bowl of labneh elevating your breakfast experience.
When red peppers are in season, I stack on them and make a big batch of this amazing Shatta. I keep it in the fridge since it’s preservative free, but sea salt and a touch of citric acid will help extend its fridge life.
An important tip you must know is to reduce as much liquid as you can. Water speeds the molding process which makes the Shatta go bad in a few days. Drying the peppers really well and keeping them out in the sun and overnight helps reduce the water content. If keeping them in the sun is tricky, dry them overnight. It will do the trick.
- 600 grams hot red peppers - غرام فلفل احمر حار 600
- 1 ½ tablespoons sea salt - ملعقه ونصف (طعام) ملح خشن
- ½ teaspoon citric acid - نصف ملعقه (صغيره) ملح الليمون
- Olive oil - زيت زيتون
*As I mentioned earlier drying the peppers is key to making Shatta that will last longer in your fridge. So wash and dry your peppers a day earlier and allow them to sit in the sun and then overnight to dehydrate them.
*The next day, remove the green heads and drop them in a food processor. Blend until fine.
* Add the salt, mix and leave it out overnight. Cover you plate with a sieve or something with holes to allow any remaining liquids to dry out.
*Next day, add in the ½ teaspoon citric acid and a drizzle of olive oil and give it a good mix. The citric acid works as a preservative and also gives a hint of tartness.
*Now transfer to a clean dry jar and cover with another drizzle of olive oil. It is ready to eat right away.
Keep it in the fridge and not on the counter especially if you live in a hot country. Enjoy and Bon Appetit.