Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         red chili peppers
   1      cup           parsley -- chopped
   1      cup           fresh cilantro -- chopped
   1 1/2  tablespoons   garlic -- ground or minced
   1      teaspoon      salt and pepper
   1      teaspoon      cumin
   2      tablespoons   olive oil

Preparation:

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." From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 9. ISBN 0-8050-0394-0.