Fresh Green Chili Shatta with Garlic and Cilantro

What you need

• 250 g (9 oz) jalapenos, stemmed; other fresh green chilies work too
• 5 cloves garlic, peeled
• 30 g (1 oz) cilantro, leaves and tender stems
• 1 tsp salt
• 3 tbsp lemon juice, freshly squeezed
• 3 tbsp olive oil

Method

Restated from the original video

1. 1

   Wear gloves, then cut the stems off the jalapenos. Leave the seeds in for a hot sauce or scrape them out for a milder one.

2. 2

   Chop the jalapenos roughly and put them in a food processor with the garlic and salt.

3. 3

   Pulse in short bursts until the pieces are the size of rice grains.

4. 4

   Add the cilantro and pulse a few more times until it is finely chopped but the sauce is not a smooth paste.

5. 5

   Add the lemon juice and olive oil and pulse once or twice to combine.

6. 6

   Spoon the shatta into a clean jar and press it down. Leave it for 30 min at room temperature so the flavors blend.

7. 7

   Store in the fridge, covered with a thin film of olive oil, for up to 1 week. Serve with grilled meat or falafel.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.