Shattah (A Saudi Arabian Hot Sauce)

Method4 steps

1. 1

   Step 1: Put the peeled garlic (8), stemmed jalapeños and Thai bird chillies (10), parsley, cilantro, vinegar, olive oil (2 tablespoons), salt (1 teaspoon), black pepper, cumin (1 teaspoon), tomato paste (3/4 cup) and water (1 cup) in a blender or food processor. Blend all the ingredients until smooth. This sauce is very hot; use fewer chillies if desired.

   Uses 8 garlic cloves, peeled · 5 red jalapeño chillies, stems removed · 10 Thai bird chillies, stems removed · 1 cup fresh flat-leaf parsley · 1 cup fresh cilantro leaves · 1/2 tablespoon white vinegar · 2 tablespoons olive oil · 1 teaspoon salt

2. 2

   Step 2: Transfer all the blended sauce to a saucepan. Cover and heat over medium heat until it reaches a gentle boil.

   Uses Smooth blended Shattah sauce

3. 3

   Step 3: Stir the heated sauce, remove the pan from the heat and let the sauce cool.

   Uses Gently boiled Shattah sauce

4. 4

   Step 4: Serve the cooled Shattah as a condiment, for example beside chicken Kabsa. The batch makes 8 condiment portions.

   Uses Cooled Shattah hot sauce