I actually loved this sauce and I will make it over and over again. I felt that it really elevated the dish and can see it being used on a multitude of things as you would a salsa. What will you put shattah on?
I was actually surprised that a hot sauce was enjoyed as a condiment in Saudi Arabia, I guess the dishes have so much flavor and spice (not hot) in them to begin with, I simply didn’t expect it. Shattah is a real treat, and I am happy to have discovered it.
Did you know that Saudi Arabia has the largest desalination plant in the world. Even so, a liter of potable water is more expensive than a liter of oil. Saudi Arabia is the largest country in the world without a natural lake or river. They have dug very deep wells to meet the needs of the people and their agriculture. They only receive about 4 inches of rain per year.
If you would like to learn more about this Middle Eastern country, be sure to check out “Our Journey to Saudi Arabia”. You will also find the recipe for Al Kabsa which this shattah is always served with as well as other authentic dishes.
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Shattah (A Saudi Arabian Hot Sauce)
- 8 cloves garlic
- 5 red jalapeño chilies stem removed
- 10 Thai bird chilies stems removed
- 1 cup Flat leaf parsley
- 1 cup fresh cilantro leaves
- ½ tablespoon white vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon cumin powder
- ¾ cup tomato paste
- 1 cup water
- Place all ingredients into a blender or food processor and blend until smooth.
- Add the mixture to a sauce pan, cover, and place on medium heat until it comes to a gentle boil.
- Stir, remove from the heat and let cool.
- Serve alongside Al Kabsa but can be used on just about anything