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overhead image of green shatta sauce in a blue and white mosaic patterned bowl
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5 from 6 votes

Shatta Sauce (Red or Green) Middle Eastern Chile Paste

Shatta sauce is a popular Middle Eastern condiment made from red or green chili peppers. Make this chile paste to use as a spicy addition to any dish!
Prep Time15 minutes
Ferment3 days
Total Time3 days 15 minutes
Course: Condiment
Cuisine: Palastinian
Servings: 20
Author: Kevin



  • Trim stems from chiles and slice each pepper into thin rings, seeds included.
  • Place chiles and salt in a clean sterilized jar and close lid. Turn the jar, tossing chiles to coat in salt. Refrigerate 3 days.
  • Drain chiles and add to a food processor with vinegar and lemon juice. Process until smooth or leave a little chunky. Scrape back into same jar, top with enough olive oil to cover the top and seal. Keep refrigerated for up to 6 months.
  • Perfect spicy condiment to be used on any grilled meat, fish and vegetables. Great with labneh and pitas, too.



  1. This can be made with either green or red jalapeños. I have made it with red fresno chiles and also all serranos as well for an even fiery blend. I do not recommend mixing the red and green peppers to blend as they turn the sauce a murky, unappetizing brown.
  2. Adapted from Sami Tamimi and Tara Wigley's cookbook Falastin.


Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 1mg