Schug
I’m so excited! I’ve discovered a wonderful new condiment called Schug, and my husband even loves it!
It originates from Yemenite cuisine, but has spread in popularity throughout the Middle East, from what I’ve read. It’s typically used over falafel or shawarma, but it can be used on fish, eggs, and just about any meat.
So what is schug? It’s a really bright green mixture of jalapeño peppers, cilantro, parsley, and olive oil. I’ve seen recipes with cumin; some also list cardamom, and some list coriander. I’m using both. If you want to read more about schug this is a good article here.
Schug
8-10 jalapeño peppers
1 bunch cilantro, coarsely chopped
1 bunch parsley, coarsely chopped
10 small cloves garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
Pinch of ground white pepper
1/4 olive oil
First remove the stems of the jalapeños. Holding them vertically with a latex-gloved hand, slice the flesh of the jalapeños downward, avoiding the inner seeds. This technique works well with all kinds of peppers if you want to avoid seeds as well as the membrane.
Place the jalapeño slices, the cilantro, parsley, garlic, and all of the spices in a food processor.
Add the olive oil and process with the pulse button. Add a little more olive oil if necessary. Leave some texture in the sauce.
Place the mixture in jars; it can be frozen.
When you’re about to use it, it can be thinned with a little more olive oil first.
What I’m doing with the schug today is drizzling it on a salad of tomatoes, beets, and fresh mozzarella.
Tomato, Beet and Mozzarella Salad with Schug
Serves 2-4
3 medium-sized tomatoes, sliced
Equal number of beet slices, from a jar, drained well
Equal number of fresh mozzarella slices
Schug, thinned with some olive oil
Layer the tomato, beet, and mozzarella slices on a serving plate.
Generously drizzle the salad with schug.
Sprinkle the salad generously with flaked salt.
I can also see the sauce mixed with mayo or sour cream, or even a bechamel to create creamy schug!
This look beautiful! I’m one of those who has an aversion to cilantro, so I’ll swap it for Italian parsley. I know it won’t be the same, but I’m hoping this is mostly about the pepper?? PS Love your profile pix!
It’s funny, you don’t really taste the cilantro. It’s just a really bright fresh flavor, and yes, mostly about the jalapeños.
Great! I’ll give this a try. I just happen to have a couple of jalapeños and lots of parsley in the garden.
Add the olive oil and spices, too. Some people add a little lemon juice to it, but I liked it as is. I’ve since also added more olive oil and red wine vinegar to some to create a green vinaigrette, and have been enjoying tomato and cucumber salads with it. Amazing.
I’m making it for lunch; I’ll report back!
Made half batch of this with Italian parsley and a splash of vinegar. I put it on my left-over grilled veggies and it was divine!!!!! Spicy, but divine!
Mmmmm. It’s just so fresh tasting, isn’t it’?!!
Yes, it is fresh and vibrant!
Lovely. There’s some similarities to Ethiopian condiments like being specific about what parts of the jalapeno to use or not. Also the cilantro….I look forward to trying it!
I’l have to check that out. This is so fresh, even with the raw jalapeño. I’ve been putting it on everything!
I am always looking for new sauces and I love this one. It looks a potent sauce.
Potent and addicting! I swear I’ve been putting it on everything.
Not really! I’ve also been using it on tomato, cucumber, and onion salads.
Oooh nice and spicy too..love that you have served it with tomatoes and mozzarella…yummo!
I’ve been serving it on just about everything! Today it was a cucumber tomato salad with feta, yesterday it was with eggs. It’s really good!
Loved the look of this when I saw it on FB – sounds really piquant. (And piquant is good!) I have been toying with making falafel lately – this would be really nice with it.
Yes! Definitely make a batch. Piquant is right, and no garlic! It’s really incredible, and not as spicy as you’d think with fresh jalapeños.
Oh, I adore this…… will make it very soon, you can be sure!
You will be so happy you did, cause you’ll be spreading on just about everything!
Schug is very tasty. I love it with roast lamb should and pitta bread. But, I’ve not thought of using it in a salad so I must give your Tomato, Beet and Mozzarella Salad a try. Thanks for the inspiration.
Just put it on tomatoes. It’s the best. I’ve also been making tomato cucumber onion and feta salads and smothering it on them, with some red wine vinegar added. I Love this stuff!
Mimi, this sounds burn your mouth hot!!! Delicious but deadly.
It really isn’t that hot. I think the herbs really temper the spiciest!
Zhoug is very popular in Israel. It was brought by Yemenite Jews and became a staple condiment in every household. It’s so tasty and versatile.
By the way, I posted about it about a year ago. In my version, I use only cilantro and add a bit of turmeric and allspice, on top of the spices you’ve used here.
Somehow I missed it! It’s certainly something I would have jumped on. I should have mentioned the various spellings… I absolutely loved my recipe, but will try yours next time. I just picked jalapeños and I’m ready to make more!
The different spelling is only because the original will be impossible to pronounce for the average American… But any way it is spelled is fine, as long as the result is this tasty condiment. :)
Here’s a link to my post on it, in case you want to compare:
https://ronitpenso.wordpress.com/2019/06/16/beef-kebabs-with-zhoug-and-harissa-raw-onion-relish/
lots of fab flavours here mimi. and i love the name! your photos are great too.
This stuff is so good. I wish I’d known about it years ago!
My boys love the chilis- absolute chili heads! They are going to love this recipe. Fantastic topping on so many things. I bet they will start by slathering it all over their morning eggs. Love that brilliant green color. We hope you are doing well. Take Care
They will definitely love this. It’s incredible. I’m making it again today!
Schug eh? Looks like a really easy recipe to make. I’m a sucker for ones where you just throw everything into a blender and out comes a completely unique flavour. Off to read that article about Schug now to become better acquainted!
I hope you do make it. It’s spicy but not hot. I think the herbs temper that, and you just get a nice fresh flavor. I’ve seriously been slathering it on everything. Everything!
What a fascinating recipe! We love jalapenos around here…they pack such a punch in the flavor department. I’m totally going to have to make this one. (Although I have to admit that the name Schug doesn’t sound terribly appetizing…haha.) Oh, and I love how you served this over tomatoes and mozzarella.
I’m so glad you’re going to make it. It’s so good I’ve been smothering it on everything. Seriously. Plus it’s really good with olive oil and a good red wine vinegar added. Originally it was spelled zhoug. I honestly don’t know what the pronunciation is.. I need to ask Ronit. My friend says the name sounds like a rapper – Lil’ Schug.
Wow what a mouthwatering condiment! I can see how Schug would be absolutely amazing over falafel, and I absolutely love what you’ve done with it here! I can almost taste the fresh herbs and jalapeños of the Schug over the beets, mozzarella, and tomatoes. What an elegant combo YUM!!!
It’s pretty amazing. I can see where some people would be hesitant to try it, but it just doesn’t taste like a hot salsa, for example. Really fresh and flavorful!
I never add this when we have felafel when out, but I can make it at home with fewer chillies. Thanks for sharing the recipe :)
It’s seriously not as spicy as you think, but definitely safe to start with 5 or 6.
I think that Schug will be great on grilled meats and seafood too
I’ve only made salads and eggs with it, but I’m still experimenting!
Mimi, this is totally my kind of sauce! All my favorite spices and ingredients all together! I could put it on anything! Yum!!
And trust me – I have been putting it on just about everything!
You are my go-to condiment gal! GREG
I create meals around condiments. Do you do that, too?
This is a condiment that I know I would really enjoy…thank you for sharing a new taste for me to try.
You are so welcome. I just made more! It’s fabulous.
Mimi, I haven’t heard of this condiment and it sounds fabulous. My husband LOVES spicy and will love it. The salad is so pretty and the inclusion of the beets puts it over the top for me. :-) ~Valentina
Thanks. I am now so addicted to this condiment, I’ve made another, bigger batch. It’s so versatile.
Oooh, you were right! Love this recipe! Looks spicy and delicious. Only problem is that I can’t get jalapeños in France. 😭 Saving for when we’re back in the States!
Oh no! That’s really too bad, but not surprising.
I have Yemenite and Moroccan friends who use and love their schug. I love the way you presented it in your beautiful and healthy salad- Schug is a little too hot for me, but I’ll keep the recipe and your salad idea for entertaining (If and when we have friends over ).. Thanks
It’s somehow not that hot – i think the freshness of the herbs tame it? You can always adjust the number of jalapeños. I had it on eggs also, and have turned it into a vinaigrette for other salads. It’s pretty amazing stuff!