Comments on: Shatta (Middle Eastern Hot Sauce)

By: Victoria

Victoria — Tue, 28 Apr 2026 01:50:59 +0000

I ended up using pecans instead of walnuts because that’s what I had. Even then, it was fantastic! I will definitely be adding this to my new rotation.

By: Jenn Merritt

Jenn Merritt — Wed, 15 Apr 2026 20:27:28 +0000

Can’t stop eating this shatta. I use it on just about everything. Thank you!

By: Rebecca

Rebecca — Sat, 26 Jul 2025 19:30:41 +0000

In reply to Kate.

So fresh. So delish. I make a batch so we have it in the fridge regularly as a favorite, and chlorophyll packed condiment for pulled pork, soups, rice bowls, stews, bean dishes, tofu dishes, Mexican, Indian, Thai….

By: Rebecca

Rebecca — Sun, 29 Jun 2025 04:56:11 +0000

In reply to scott mallen.

Making on repeat this summer… so fresh, so delish to have as a condiment for many things

By: S. Rutledge

S. Rutledge — Fri, 30 May 2025 15:02:23 +0000

After finding this recipe I think I made it 30 times last summer. (We luckily had a garden full of parsley, cilantro, garlic and jalepenos!) I make it for anyone gathering; I share the recipe with anyone who will have it. THANK YOU!

By: Aja Lane Richards

Aja Lane Richards — Wed, 28 May 2025 02:56:50 +0000

This Hummus changed my life! Like you, I’d tried chick peas in various states and ways- ALWAYS gritty. But the miracle of baking soda with overcooked peas opened my world up. I watched that mash melt into the tahini and made a solemn vow to only make this recipe. I love some good tang as you do, and doubled the lemon juice (I may have tripled it, i lost all reason and sense of time during the tasting part. I called my husband and asked him to come home early. He declined, politely. (something about keeping the job…) like I said- everthing was a blur at that point.
Just to let you know, after hubby tried the hummus he told me he definitely should have left his workplace when I called.
Whew! I hope I’m not too long-winded, but you deserved to know about the joy you’ve introduced into my food processor.
Perfection! Thank you!!
Aja

By: Elizabeth

Elizabeth — Mon, 05 May 2025 21:51:47 +0000

In reply to Renee.

I hadn’t seen Yummy’s around town either for several years until I went to World Fresh Market today on 103rd and Metcalf and saw they carry Chef Kamal products in their refrigerated case! That’s the guy, I think he just rebranded? Anyways, I didn’t see the sweet shatta but they did have “Sha Ta” which was the very same jalapeno green shatta dip that she’s describing here. Delicious.

Also FYI World Fresh Market is like Disneyland for foodies *drool*

By: Lori FM

Lori FM — Sun, 16 Mar 2025 19:25:52 +0000

Wowza – so fresh and delicious! I made the mistake of removing a lot of the ribs and seeds from the jalapenos – it’s only slighty spicy, and the real problem with that is I want to put 1/4 cup on each bowl! I definitely need to keep this in my fridge! I will note that I looked at Lots of recipes – I get the impression that Shatta is often made with fermented peppers, and usually without the herbs, but this version is SO delicious, plus you can eat it right away

By: Laura

Laura — Sat, 16 Nov 2024 08:17:44 +0000

I look forward to making this—I have some jalapeños that need using up. I actually live in the Middle East and just want to say that I thought Shatta was red, too—until I ordered some from a restaurant just today and what showed up was green and pesto-like, rather than the red one that I’ve eaten in the past. I actually prefer this green one that showed up today

By: Paul Gallo

Paul Gallo — Tue, 22 Oct 2024 01:44:33 +0000

Hi Kate,
Shatta with jalapeños? Interesting but I don’t think my Turkish grandma would approve. In her world, anything but red peppers would be a sacrilege.