Title: Shatta
Categories: Condiment Sephardic Jewish Passover
Yield: 1 Batch

		Small red chili peppers
1	c	Parsley; chopped
1	c	Fresh cilantro; chopped
1 1/2	tb	Garlic; ground or minced
1	ts	Each salt and pepper
1	ts	Cumin
2	tb	Olive oil

In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and cilantro together; mix well with the pureed chili peppers. Add the garlic, seasonings and olive oil; blend well. Shatta, like zhoug, should be put in a jar and placed in the refrigerator, for use in many recipes. It also will keep for many months.

The author writes: "Shatta...is less powerful than zhoug. Its bright red color adds a rich hue to sauces and salads and enhances its delicious taste. Shatta is a pleasure." From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: By fatfree-request@fatfree.com on Jun 16, 1997

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