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.

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Sauces and Dips

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Shatta (Egyptian Chili 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…

TypeCondiments

CuisineEgyptian

Ingredients

Batch½×1×2×

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• 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 ChiliesRoughly chop chilies (keep seeds for heat). If using tomato, chop and seed it.
2. PulseIn 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 OilTransfer to a bowl and stir in olive oil. Taste and adjust salt or acidity.
4. RestLet sit 15–20 minutes for flavors to meld before serving.

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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

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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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