The Middle Eastern hot sauce made from fermented chili peppers, salt, and garlic is shatta.
Shatta is a chili paste popular throughout the Middle East, especially in the Levant. Traditional preparation involves crushing fresh red or green peppers with salt and allowing the mixture to undergo lactic fermentation for several days. Garlic is a common addition, while olive oil, vinegar, or lemon juice may also be included depending on the recipe.
The word shatta means “hot pepper” in Arabic and can sometimes be used broadly for hot-pepper sauces. Red and green versions differ mainly in pepper variety and color, and the finished texture may range from chunky to smooth. Some cooks serve a fresh, unfermented version immediately, so recipes do not all follow the same process.
Shatta is commonly spooned over falafel, hummus, grilled meats, and roasted vegetables. It is easy to confuse with harissa, but harissa is a separate North African chili paste with its own customary spice profile and preparation traditions.