2Tbspextra virgin olive oil, plus extra for topping
How I make it
Crush the chili peppers with the salt until it's chunky, but without large pieces. You can use a stick blender, kitchen machine or a pestle and mortar for this. Transfer to a clean jar. Place the lid on top, but do not screw it closed. Leave on the kitchen counter for 48 hours.
Empty the jar into a clean sieve set over a bowl. Leave to drain for a few minutes.
Return the drained chilies to the jar. Add the vinegar and enough olive oil to make a saucy consistency.
Cover with a layer of olive oil, screw the lid tight and place in the fridge. It's good to use immediately, but the flavour will be improved if you leave it for at least a week before diving in.
Tips & notes
After every use, flatten the top of the shatta in the jar and cover with extra virgin olive oil. This'll make it keep much longer.
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