Instructions: 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.

Yield: 1 1/2 cups.

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."

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