Shatta (Egyptian Chili Sauce)

By @saucesanddips | Bright, Spicy North African Pepper Sauce

Shatta is a punchy Egyptian chili sauce that’s fresh, fiery, and citrusy. Made with red chilies, garlic, lemon, and vinegar, it’s a staple table sauce across Egypt—perfect with grilled meats and fish, falafel, shawarma, eggs, and roasted veggies.

Ingredients (Makes about 1 cup)

8–10 fresh red chilies (Fresno or red jalapeño), stems removed
2–3 garlic cloves
2 tablespoons fresh lemon juice
2 tablespoons white vinegar (or apple cider vinegar)
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt (plus more to taste)
Optional: 1 small tomato, seeded and chopped (adds body, slightly mellower heat)

Instructions

1. Prep the Chilies
Roughly chop chilies (keep seeds for heat). If using tomato, chop and seed it.

2. Pulse
In a food processor, add chilies, garlic, lemon juice, vinegar, cumin, and salt. Pulse to a coarse relish (not fully smooth). Scrape the bowl as needed.

3. Finish with Oil
Transfer to a bowl and stir in olive oil. Taste and adjust salt or acidity.

4. Rest
Let sit 15–20 minutes for flavors to meld before serving.

Serving Ideas

Spoon over grilled fish, kebabs, or shawarma
Swirl into hummus, tahini, or yogurt for a creamy dip
Drizzle on eggs, grain bowls, or roasted cauliflower

Tips from @saucesanddips

For a greener version, use green chilies and add a handful of parsley or cilantro
Control heat by removing some seeds and membranes
Stores 1–2 weeks refrigerated; flavor intensifies over time

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