I’m so excited! I’ve discovered a 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.


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!

53 thoughts on “Schug

    • 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!

  1. 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.

  2. 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!

  3. 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.

  4. 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

    • 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!

  5. 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.

  6. 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!

  7. 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

  8. 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!

  9. 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!

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