Palestinian hot chilli sauce (Shatta)

1. Wash the chillies, cut off the stems and chop roughly; leave the seeds in for a really hot sauce (wearing gloves is a good idea).

2. Peel the garlic.

3. Blitz the chillies, garlic and salt in a food processor to a coarse, grainy paste; it shouldn't be completely smooth.

4. Add the lemon juice and stir.

5. Pour into a clean jar and cover the top with olive oil so it doesn't touch the air.

6. Let it mature in the fridge for 1-2 days; serve with falafel, grilled meat, hummus and soups.

Tip: Shatta is on almost every table in Gaza and Palestinian cooking; it's made with red or green chillies. The traditional version is fermented in salt for days; this is the quick, fresh version. Always use a clean spoon and keep it covered with oil, and it will keep for weeks.