Shatta

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Recipe by Damaris Beems Course: Spicy, AdditiveCuisine: Arabic, Middle Eastern
Servings

40

Preparation

10

minutes
Cooking time

10

minutes
First resting time

3

dagen
Second resting time

1

maand
Total time

20

minutes

Sambal, Madame Jeanette’s, Harissa – the hotther the better as far as I’m concerned. Well, of course, it shouldn’t be too dominant. But some harissa with your hummus. On a piece of cucumber. Or shatta with your falafel. This type of seasoning can make all the difference. It brings the variety you sometimes long for, right? All these spice makers are also not all the same. This shatta is spicy, but also fresh. Thanks to the lemon juice and vinegar. And with that, it puts its own flavor tone in your refrigerator.

Ingredients

  • 250 gram red chili peppers (you can also use green ones if you like)

  • 3 table spoons salt

  • 1 table spoon lemon juice

  • 3 table spoons cider vinegar

  • olive oil

Preparation

  • First you sterilise the jar where you are going to put the shatta in. For this you put it in an oven at 100 grams for an hour. Do not forget to sterilise the lid as well.
    You cut the red peppers open lengthwise and then into fine strips. You also use the seeds.
    Put this in the pot and scoop the salt through it. Put in the fridge for 3 days.
  • You take the jar out of the refrigerator, drain the moisture that has come out of the red peppers well. Then add the lemon juice and vinegar. Just mix it together. Press it down a little and then pour over so much olive oil that it is completely covered with it (at least 1 cm).

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