I got a jar of shatta. It is HOT!

[Marthe48]

I never had it before, whew! Glad I tasted a drop first. I sauteed some chicken and vegetables in some olive oil and liquid smoke, then added a heaping tablespoon of shatta sauce and a tsp. of honey. I had it with plain rice. Tamed it down a little, but it is not bland.

Has anyone used this Middle Eastern hot sauce? Any recipe ideas?

[Kali]

1. no, but I bought a jar of shitto a while back.

I wonder if the names have a common origin?



my jar spells it with 2 Ts

[Marthe48]

2. Good question

The jar I have says it is a product of Turkey, with no fish or shrimp.

[Harker]

3. I've been making it when preparing the Egyptian dish Koushari.

I cook and eat mostly Asian style, and make my own black bean, chili garlic, and plum sauces.

[Marthe48]

4. That's impressive!

I bet the sauces are tasty

[Harker]

5. It's another layer of personal involvement that I enjoy very much.

It might not be cheaper (I haven't done the math), but I have made improvements to my taste over store brands, and increased the joy! I use other than careful measurements, so each jar has its own character, though they're quite similar. "More fun than work" sums up my approach in the kitchen.

[EYESORE 9001]

6. My first encounter with shatta

was in a Lebanese restaurant. It’s been nearly 50 years. Damn. Anyway, the shatta came in a small bowl and looked quite innocuous, a nice healthy green glow to it, so I spooned some onto a tiny bit of pita bread and popped it into my mouth. Mind you, I love hot & spicy food, but it triggers unfortunate responses when I encounter it unexpectedly. I was able to avert public embarrassment by stifling the hacking fit into which I wanted to erupt.

[Marthe48]

7. A warning is good for things like this

Mine is red, but I saw green recipes when I looked it up. I wonder which is hotter?

[EYESORE 9001]

8. I would say the reds are hotter

Green chilies seem to have an upper limit - at least the ones I’d want in a sauce, that is. With reds, the sky’s the limit, and I’m not a ghost chili chaser. I don’t like food so hot that I can’t taste anything else.

On a related topic, I once made a sauce using jalapeños and some red pepper…can’t remember. Anyway, it turned an unappetizing shade of brown.

[Marthe48]

9. The local Mexican restaurant has a special hot salsa

It is really hot and you have to ask for it special. My daughter loves it, but it is too hot for me. Your post reminded me of it, because it is brown, unusual color for salsa