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Schug

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. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 32 servings
Calories: 151 kcal
Course: Side Dish
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor. 
  5. 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.
  6. 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

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

% 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.