Palestinian Shatta (Fermented Red Hot Pepper Sauce)

Name: Palestinian Shatta (Fermented Red Hot Pepper Sauce)
Prep time: 45 min
Total time: 45 min
Yield: 16 servings
Cuisine: Palestinian
Ingredients: 1.1 lb (500 g) fresh red chilies (red Fresno, red serrano, or red finger chilies), stems removed, weighed after stemming, roughly chopped into ½-inch (1 cm) pieces; seeds left in; 6 cloves (30 g) garlic cloves, peeled; 2½ tsp (15 g) fine sea salt (non-iodized); 1 tsp (2 g) dill seeds, lightly crushed with the back of a spoon (optional); 4 tbsp (60 ml) fresh lemon juice, strained, from about 2 lemons; 6 tbsp (90 ml) extra-virgin olive oil, divided: 4 tbsp (60 ml) to blend in, 2 tbsp (30 ml) to float on top

From the MyKitchenBank Kitchen

A fiery, garlicky Palestinian chili sauce made by lightly fermenting red chilies with salt for three days, then blending with lemon juice and olive oil. Spoon it over eggs, falafel, grilled meats, and hummus.

Prep: 45 min
Cook: —
Wait: 3.5 days
Total: 3.5 days
Makes: About 2 cups (480 ml), enough for one 16-oz (500 ml) jar plus a small jar

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Ingredients

16 servings

1⅛ lb (500 g) fresh red chilies (red Fresno, red serrano, or red finger chilies), stems removed, weighed after stemming, roughly chopped into ½-inch (1 cm) pieces; seeds left in
6 cloves (30 g) garlic cloves, peeled
2½ tsp (15 g) fine sea salt (non-iodized)
1 tsp (2 g) dill seeds, lightly crushed with the back of a spoon (optional)
4 tbsp (60 ml) fresh lemon juice, strained, from about 2 lemons
6 tbsp (90 ml) extra-virgin olive oil, divided: 4 tbsp (60 ml) to blend in, 2 tbsp (30 ml) to float on top

Equipment (8)

Food processor or high-powered blender (at least 4-cup / 1 L capacity)
1-quart (1 L) wide-mouth glass jar with lid
Small 4-oz (120 ml) glass jar with lid, to hold the leftover sauce
Kitchen scale
Disposable gloves
Small clean zip-top bag or small glass weight, to keep the paste submerged
Rubber spatula
Measuring spoons and a liquid measuring cup

Steps

Before you start

Plan for 3 days of fermenting at room temperature (68–75°F / 20–24°C), plus a 12-hour chill, so the sauce is ready about 3½ days after you start.
Wear disposable gloves and avoid touching your face. Chili oils linger on skin for hours. Open a window or run the vent fan, since blending chilies releases sharp fumes.
Weigh the chilies after removing the stems. The salt is about 2.8% of the combined chili and garlic weight, which is what keeps the ferment safe.
Wash a 1-quart (1 L) jar, a 4-oz (120 ml) small jar, and their lids in hot soapy water, then rinse well. Use non-reactive tools only (glass, plastic, stainless steel).

1
Prepare jars and workspace
- Put on gloves and open a window or turn on the vent fan.
- Make sure the 1-quart (1 L) jar, the small jar, the lids, and the blender or food processor are clean and fully dry.
- Set out the scale.
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Ready when: Everything is clean, dry, and within reach before you touch the chilies.
Tip: Never touch your eyes or face while handling chilies, even with gloves on.
2
Stem and chop chilies
- Cut off and discard the green stems and caps from the chilies.
- Chop the chilies into roughly ½-inch (1 cm) pieces, leaving the seeds in for full heat.
- Weigh out 500 g (1.1 lb) of stemmed chilies.
- Peel the 6 garlic cloves (30 g).
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Ready when: Chilies weigh 500 g after stemming and are in even pieces so they blend uniformly.
Tip: For a milder sauce, remove about half of the seeds and white membranes, but keep the total weight at 500 g.
3
Blend with salt
- Add the chilies, garlic, 2½ tsp (15 g) fine sea salt, and the dill seeds if using to the food processor.
- Pulse in 1-second bursts for about 30–45 seconds, scraping down the sides once, until you have a coarse, wet paste with tiny flecks of chili visible, not a smooth purée.
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Ready when: The mixture looks like a thick, wet, coarse relish and has released some liquid.
Tip: Let the machine rest 1 minute before opening the lid so the fumes settle.
4
Pack the jar
- Transfer the paste to the 1-quart (1 L) jar with a rubber spatula, pressing it down firmly to remove air pockets.
- Leave at least 1½ inches (4 cm) of headspace because the paste will bubble and expand.
- Press a small zip-top bag or glass weight on the surface so the paste stays under any liquid.
- Rest the lid on top without tightening it.
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Ready when: Paste is packed down with a layer of reddish liquid starting to rise around it and headspace of at least 1½ inches.
Tip: Wipe the jar rim clean so no paste is exposed to air where mold could grow.
5
Ferment for three days
- Set the jar on a plate (to catch any overflow) out of direct sunlight at 68–75°F (20–24°C) for 3 days.
- Once a day, press the paste down with a clean spoon to keep it submerged, and briefly loosen the lid to release gas.
- By day 2 you should see small bubbles and smell a pleasant tangy, garlicky aroma.
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Ready when: Fine bubbles throughout, a sharp pleasantly sour smell, and a slightly duller, deeper red color.
Tip: Discard the whole batch if you see fuzzy mold (white, green, black, or pink) or smell rotten or putrid. A thin, flat white film is likely harmless yeast, but fuzzy growth is not.
6
Check the ferment
- On day 3, taste a tiny dab on the tip of a spoon.
- It should taste salty, hot, and pleasantly tangy.
- If you want more tang and the room is cool (below 68°F / 20°C), ferment 1 more day.
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Ready when: Tangy aroma with visible bubbles and no off smells or mold.
7
Blend with lemon and oil
- Scrape the fermented paste into the food processor or blender, discarding the weight.
- Add the lemon juice and 4 tbsp (60 ml) of the olive oil.
- Process for 30–60 seconds, scraping once, until the sauce is thick but spoonable and as smooth or as textured as you like.
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Ready when: Sauce is glossy, thick, and falls off a spoon in a slow ribbon.
Tip: Taste and add a pinch more salt only if it tastes flat. The ferment is already salty.
8
Jar and seal with oil
- Spoon the sauce into the clean jars, leaving ½ inch (1 cm) of headspace.
- Smooth the surface and pour a thin layer of the remaining 2 tbsp (30 ml) olive oil over the top, dividing it between the jars.
- Wipe the rims and close the lids.
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Ready when: The surface is completely covered by a thin, even layer of oil.
Tip: Always use a clean spoon when serving, and top up with a little oil after each use to keep air out.
9
Chill to mellow
- Refrigerate the jars for at least 12 hours before serving so the flavors meld and the heat rounds out.
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Ready when: Sauce is cold, thick, and the flavors taste balanced rather than raw.

Good to know

Tips

Weigh the salt and chilies. Fermentation safety depends on the salt percentage, so measure by weight rather than volume.
Keep the paste pressed under the liquid and the rim clean. Most mold problems come from paste exposed to air.
For a smoother, more pourable sauce, blend longer and add 1–2 extra tablespoons of olive oil.
Stir a spoonful into scrambled eggs, soups, or hummus, or spread it on sandwiches, and start small because it is hot.

Make ahead

"The whole recipe is a make-ahead sauce. It improves after 1–2 days in the fridge and keeps for weeks."

Storage & reheating

"Refrigerator: up to 2 months in a sealed jar under a layer of olive oil. Room temperature: do not store after the final blend; keep it chilled. Freezer: up to 6 months in small containers or ice cube trays (thaw in the fridge). No reheating is needed; serve cold or at room temperature."

Substitutions

fresh red chilies (red Fresno, red serrano, or red finger chilies) → Red jalapeños or red Thai chilies. Jalapeños give a milder sauce; Thai chilies make it much hotter. Keep the total weight at 500 g.
fresh lemon juice → White wine vinegar or apple cider vinegar. Use 3 tbsp (45 ml) for a sharper, tangier flavor.
fine sea salt (non-iodized) → Kosher salt (Morton). Use the same weight (15 g). Do not substitute by volume, and avoid iodized salt, which can cloud the ferment.
dill seeds → Omit, or use ½ tsp ground cumin. Dill seeds are a traditional Gazan touch; cumin adds a warmer, earthier flavor.