Shatta is a hot chili condiment used in Palestinian and other Levantine cuisines. Red or green chilies are combined with salt and, depending on the preparation, oil, vinegar, garlic or other ingredients. Some versions are fermented; others are made for quicker use.
It adds heat to sandwiches, eggs, legumes and grilled dishes. Unlike herb-heavy zhoug, chili is usually the main feature. A homemade preparation's storage life depends on a tested method, not simply the presence of oil or salt.
Reference: Further reading.