Schug
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
32 servings
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Calories
151 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Schug
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Recipe for fiery, herby green Yemenite sauce with cilantro, parsley, jalapeños, garlic, spices and salt. Adds a spicy kick to all kinds of foods. This recipe makes roughly 2 cups of schug.
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Ingredients
- 10 whole Jalapeno peppers
- 2 cups chopped cilantro, or one bunch
- 2 cups chopped parsley, or one bunch
- 8 cloves garlic
- 1 teaspoon Salt, or more to taste
- 6 cardamom pods, or heaping 1/4 tsp cardamom powder
- 1/2 teaspoon caraway seeds, optional
- 1/4 teaspoon cumin
- Pinch black pepper
- 2 tablespoons extra virgin olive oil, or more as needed
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Instructions
- Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery! Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you'll need them though.
- Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.
- Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.
- Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.
- Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto-like consistency-- not super smooth, a little texture is good.Taste the mixture. Careful, it's hot! Add more salt to taste if needed (salt really makes the spicy flavors pop). If you want it hotter, you can blend in some additional jalapeño seeds. But seriously, it's plenty hot without the seeds. Add more olive oil for taste and texture, if desired.
- Keep it in a sealed jar or tupperware in the refrigerator for 4-5 days. Check by smelling to ensure freshness. I don't recommend keeping longer than a week. Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.
Notes
- You will also need: Kitchen gloves, food processor
- Passover Substitutions: For Ashkenazi Passover, you may omit the cardamom and caraway, then substitute the following non-kitniyot spices: pinch of cinnamon, pinch of nutmeg, 1/2 tsp anise seeds. The cumin is not considered kitniyot and should be added in the same amount - 1/4 tsp.
- Serving size is for 1 tablespoon of schug (it's very strong and spicy-- a little goes a long way!)
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
966mg
(40%)
Potassium
424mg
(12%)
Fiber
3g
(12%)
Vitamin A
4950IU
(99%)
Vitamin C
76.1mg
(85%)
Calcium
111mg
(11%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 966mg | 40% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Vitamin A | 4950IU | 99% |
| Vitamin C | 76.1mg | 85% |
| Calcium | 111mg | 11% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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