Seed to Table by Luay Ghafari

Author:Luay Ghafari
Language: eng
Format: epub
ISBN: 9781684811625
Publisher: Mango Media
Published: 2023-06-10T00:00:00+00:00

Shattah

A spicy, slightly oily condiment, shattah goes well with an array of dishes. Add it to labneh, hummus, tacos, or stews. The salting technique in this recipe can be applied to a range of peppers. It helps draw out moisture from the peppers while seasoning them in the process. I also love making red shattah using Fresno peppers.

1 cup (100g) jalapeño peppers, trimmed and roughly chopped

1 tsp (5g) kosher salt

2 tbsp (30ml) white distilled vinegar

Olive oil

Instructions

1. Add the chopped jalapeños and salt to a mason jar or bowl. Stir to combine, cover, and refrigerate for 1 day. This should help draw out some of the excess water present in the jalapeños.

2. The next day, using a sieve, strain the jalapeño mixture. Transfer drained jalapeño pieces to a food processor, add vinegar, and pulse to desired consistency. You can keep it a little chunky (preferred) or puree it. It’s up to you.

3. Transfer the mixture to a clean mason jar or other glass container, cover it with a layer of olive oil, and refrigerate.

Notes: This condiment will keep for up to 1 month in the fridge. The oil may solidify. Take the jar out of the fridge an hour before you need to use it so the oil can liquify. Although I prefer making this with jalapeños (as they are not overly spicy), you can also use serrano peppers, or if you are truly bold, Thai green peppers. Swap out some of the hot peppers and replace them with bell peppers for a milder version.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.