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Shatta (Levantine Hot Sauce)

This chili sauce, popular in Egypt and Palestine, goes great with everything from vegetables, to fish, or hummus.
Prep Time15 mins
Total Time15 mins
Course: Condiment, Mezze
Cuisine: Egyptian, Levantine, Palestinian
Keyword: chili sauce, condiment, egyptian, gluten free, hot sauce, palestinian, parve, shatta, vegan
Author: The Elegant Economist


  • Food Processor


  • 8 fresh Serrano peppers (or 4 large jalapeƱo peppers)
  • 2-3 fresh red chili peppers
  • 8 cloves fresh garlic
  • 6 dried Chinese chili peppers
  • 1 Tbsp Aleppo pepper
  • small handful of fresh coriander (cilantro)
  • 2 Tbsp olive oil
  • 2 Tbsp unseasoned rice vinegar (or 1 Tbsp apple cider vinegar)
  • 1 tsp sugar
  • juice of half a lemon
  • pinch of salt (to taste)


  • If you prefer a less spicy sauce, remove the pith (white parts) and seeds from the peppers before placing in the food processor.
  • Add all chilis, garlic, and coriander (cilantro) to your food processor and pulse until chunky.
  • Add olive oil, vinegar, sugar, lemon juice, and a pinch of salt and blend until it reaches your desired consistency. Add more salt if desired, and serve.


Keeps for about a week in your refrigerator.