Middle Eastern Hot Sauce – Shatta

• 8 cloves Garlic
• 3 whole Red Jalapeno Peppers, Stems Removed
• 15 whole Thai Bird Chili Peppers, Stems Removed
• 1 cup Fresh Flat Leaf Parsley
• 1 cup Fresh Cilantro
• 1/2 Tablespoons White Vinegar
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 1 teaspoon Cumin Powder
• 6 ounces, weight Tomato Paste
• 1 cup Water

1. These are simple ingredients that are going to yield huge flavors. Throw everything into a blender or food processor, and pulse it down into you have a nice, smooth mixture. Add the mixture to a sauce pan, cover, and place on medium heat for about five minutes or until it has fully come to a boil. Stir, remove from the heat and let cool.
2. Serve this on koshari, or use on pretty much anything, and I mean anything. I've been dipping my chips in it on a regular basis, and have also used it as a sauce in one of my homemade pizzas. However you use it, I am certain you will enjoy it.

garlic, red, chili peppers, parsley, fresh cilantro, white vinegar, olive oil, salt, pepper, cumin, water

Taken from tastykitchen.com/recipes/condiments/middle-eastern-hot-sauce-e28093-shatta/ (may not work)