Also known as filfil mat'hoon, green or red shatta (doesn't that sound familiar?) — is the Palestinian version of "hot green or red salsa", only pronounced softer; like a cumbia vs. a cumbia rebajada: both equally flavorful, but each with its own distinct personality. A basic difference between the two being the fact that while the word salsa in Mexican Spanish can relate to an infinite universe of recipes, Palestinian shatta", on the other hand, refers specifically to this paste-consistency chile salsa (traditionally ground by hand in a molcajete-like device called a zibdya), whose composition tends to be more minimalistic (although some minor variations can be introduced from cook to cook).
The chiles, either green or red —serranos, jalapeños, de árbol… whatever kind you get, but always fresh— are sometimes left to ferment for a few days in the sun, with only salt, or some crushed garlic as well. If you want to use the shatta immediately —or just add extra acidity— squeeze in the juice of one or two lemons, and/or a little cider vinegar. You can also add some fresh herbs or spices, to give ir a more aromatic touch (such as dill, cumin, or parsley), and finish it with a drizzle of olive oil (cover the surface well, if you want the shatta to keep longer).