Wylde about......Shatta

Wylde about......Shatta

It’s the height of chilli season. 

As a result, I’ve been making a lot of shatta

Yes, yes, I know….
But don’t let the name put you off. 

Shatta is a delicious, fermented spicy sauce from the Levant. It’s great with just about anything – meat, fish, eggs and veg - and it’s super easy to make. 

The bottle in the photo above is my latest batch. This time, for the first time, I strained it so that it would be easy to chuck a few liquid drops onto anything, but I think that classically its usually unstrained and so more viscous than this.

Anyway, the recipe is below. If you fancy having a crack at it, do let me know how you get on. 

I have to say that I think there’s a bit of seasonal magic in all this – Mother Nature giving us back, in liquid form, a little of the heat of the sun that she has, since Wednesday’s autumn equinox, begun to gently withdraw.

All rather beautiful, when you think about it.

Nick

PS – because shatta is a fermented spicy sauce, it’s also probiotic-tastic. Happy days all round!

PPS - you know you get £25 off for each pal you introduce to Wylde? And they do too! Click here to get started. 


To make 1 jar or so – and all these measures are guides only:

  1. Grab a punnet of chillies (red, green, or a mix).
  2. Remove the stalks, and then slice ‘em fairly thinly.
  3. Put the chillies in a jar with about a tablespoon of salt.
  4. Leave well alone for 3 days, and watch as the salt draws the water out of ‘em.
  5. Drain the water and blitz ‘em.
  6. As you blitz, add a good slug of both lemon juice and apple cider vinegar.
  7. When you’ve got the consistency you want, jar or bottle. Seal with some good olive oil.
  8. Your shatta should last for a good few months. 
  9. But you’ll have finished it all well before that.
  10. Because it’s addictive….
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