blend · hot sauce
★ STARRED KITCHENPrep 10 minCreampoint Shatta
Independent adaptation of a publicly published Maydān recipe. Not affiliated with, sponsored by, or endorsed by Maydān.
From a starred kitchen.
Ratio
Ingredients
- Fresno Chile — 2 Fresno (or hot) peppers, deseeded; weigh (g)
- Salt — salt = 3% of pepper weight (3 g)
- Sugar — sugar = 2% of pepper weight (2 g)
- Cider Vinegar — apple cider vinegar = 5% of pepper weight (5 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Creampoint Shatta wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Maydān (Rose Previte / Darnell Thomas). Middle Eastern / Levantine. Cited awards include: Michelin 1* (Maydān, Washington DC, first star 2020).
Originally published as Shatta (Fresno Pepper Paste).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Maydān / Michelin Starward feature (published as “Shatta (Fresno Pepper Paste)”). Full citation lives in Provenance.