If you’ve never tried Middle Eastern Shatta Sauce, you’re in for a spicy, lemon-tinged surprise!
As an experienced home cook who loves to try new flavors, you can’t give me too many saucy condiment recipes. Tzatziki, mint chutney, salsa verde, beer cheese—give me every variant you’ve got, and I’ll make every single one (and probably dip French fries in it). I’m especially a sucker for spicy condiments, and this Middle Eastern shatta sauce recipe had me in its clutches when I saw how many chili peppers go into it.
I should point out that there are a million different variants of shatta sauce. Some recipes turn out more like a pesto, with the addition of parsley, cilantro, and ground nuts. Others, like this recipe, are much simpler and turn out more like a green chili salsa. I prefer the simple version because it’s less calorie-dense and has a cleaner flavor.
This shatta sauce uses lemon juice to brighten the green chilies, which are the bulk of the sauce’s volume. Raw garlic lends a different kind of spice to round out the flavor. Shatta sauce gives a green bite to any grilled meat, crispy falafel, or pile of French fries. Trust me on the fries.
Is Shatta Sauce Healthy?
Yes! Shatta sauce is a healthy condiment made with simple ingredients. The lemon juice and peppers add vitamin C, while the garlic contains the compound allicin, known for its antioxidant and antibacterial properties. Olive oil is a heart-healthy fat. This sauce is naturally gluten-free and vegan, too.
Green Chili Choices
You’ll notice that our recipe below doesn’t tell you what type of green chili to use. That’s for you to sort out, based on your preferred spice level and the type of green chilies you can find locally. I can help guide you in your choice, though. Depending on which chilies (or combination of them) you use, you may need to adjust the amount.
Pepper Size: I live in the Southwest U.S., which is home to the Hatch chili pepper—larger than a jalapeño, but slightly milder in heat—so I typically use Hatch chilies for shatta sauce when they’re in season. If you use a larger pepper, like a Hatch or an Anaheim, you may not need to use five whole chilies. For example, when I make shatta sauce with large Hatch chilies, I use four. For smaller peppers, like jalapeños, go for five peppers, unless you don’t care for very spicy sauces—which leads me to my next point.
Spice Level: Chili peppers obviously have vastly different levels of heat, depending on the type of pepper—and it can even vary widely between peppers of the same variety. If you want your shatta sauce to make flames come out of your ears, I suggest a combination of jalapeño and serrano peppers. Using only jalapeños will also do the trick. For a much milder shatta sauce, use a Hatch pepper, two bell peppers, and an Anaheim. It’s also a good idea to taste-test your batch of peppers before you decide how many to add. I’ve bought jalapeños that taste quite mild and Hatch peppers that could pass for habaneros, and you won’t know how spicy they are until you taste them!
Color: This recipe is for a green shatta sauce, but many peppers turn different colors during ripening. Jalapeños can be green or red, for example, and both types are often used to make shatta sauce—but usually separately. Pick only all-red or all-green chilies, not both. Some spicy, typically red peppers include Aleppo, cayenne, and some types of habanero.
Thankfully, shatta sauce allows you to customize the spice level to your liking. And if you like the flavor of a pepper, but not necessarily its heat, feel free to remove the seeds and membranes before using them in this recipe.
How To Make Ahead And Store
You can prepare shatta sauce in advance. Simply store it in an airtight container in the fridge, where it will stay fresh for 3-5 days. You can also freeze it in freezer-safe containers for up to 3 months; just thaw it overnight in the fridge.
Serving suggestions
Shatta sauce goes well with just about any grilled meat, but I suggest grilling some Middle Eastern and Mediterranean-style meats to pair with this recipe, such as Kofta Kebab or Shish Tawook. This recipe for Paleo Grilled Moroccan Chicken Bowls is heavenly with a spoonful of shatta sauce on top. You can also serve shatta sauce alongside bowls of other Middle Eastern dips, such as Creamy Baba Ghanoush, Toum, and Homemade Hummus with warm pita slices, naan bread, or raw veggies.
Ingredients
- 5 large fresh green chilies chopped, with seeds
- 1/2 teaspoon non-iodized salt or more, to taste
- 4-5 cloves garlic peeled and roughly chopped
- 1 large lemon juiced
- 2 tablespoons olive oil
Instructions
- Combine chilies and salt in a mortar, and pound with a pestle until a chunky paste forms.
- Add the chopped garlic cloves and continue pounding until fully incorporated. Alternatively, use a food processor to pulse the chilies, salt, and garlic until a chunky paste is achieved.
- Transfer the paste to a bowl, then stir in the fresh lemon juice and olive oil until well blended. Serve immediately, or chill for 30 minutes to let the flavors meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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