Shatta chilli sauce

Name: Shatta chilli sauce
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 300 g Fresh red chillies, stems removed; 6 Garlic cloves, peeled; 2 tsp Fine sea salt; 60 ml White vinegar; 30 ml Lemon juice; 90 ml Olive oil; 1 tsp Ground cumin; 1 tsp Sweet paprika

The Levantine red chilli condiment: fresh chillies, garlic and vinegar blitzed coarse and left to mature for a few days. Sharp, hot and rounded rather than one-note — a spoonful transforms a wrap.

15 min totalfieryeasy

Instructions

1
Wear gloves. Remove the chilli stems, and for a milder sauce scrape out some of the seeds and white pith.
2
Pulse the chillies and garlic in a food processor to a coarse, textured paste — stop well before it becomes a smooth purée.
3
Scrape into a bowl, stir through the salt, and leave uncovered at room temperature for 1 hour so the salt draws out moisture.
4
Stir in the vinegar, lemon juice, cumin and paprika.
5
Pack into a sterilised jar, pressing down to remove air pockets, and pour the olive oil over the top to seal the surface.
6
Leave at cool room temperature for 2-3 days to mature, stirring once a day and topping the oil layer back up.
7
Move to the fridge. The heat softens and the flavour rounds out over the first week.

Notes

Keeps 2 months refrigerated as long as the oil layer covers the surface. Mix red and green chillies for a more complex sauce, or add a roasted red pepper to soften the heat without losing body. Always use a clean spoon.

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