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.


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!

By Published On: September 25th, 202053 Comments on Schug

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Dorothy's New Vintage Kitchen September 25, 2020 at 7:52 AM - Reply

    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!

    • chef mimi September 25, 2020 at 8:04 AM - Reply

      It’s funny, you don’t really taste the cilantro. It’s just a really bright fresh flavor, and yes, mostly about the jalapeños.

      • Dorothy's New Vintage Kitchen September 25, 2020 at 8:06 AM

        Great! I’ll give this a try. I just happen to have a couple of jalapeños and lots of parsley in the garden.

      • chef mimi September 25, 2020 at 8:08 AM

        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.

      • Dorothy's New Vintage Kitchen September 25, 2020 at 8:14 AM

        I’m making it for lunch; I’ll report back!

      • Dorothy's New Vintage Kitchen September 25, 2020 at 1:17 PM

        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!

      • chef mimi September 25, 2020 at 1:26 PM

        Mmmmm. It’s just so fresh tasting, isn’t it’?!!

      • Dorothy's New Vintage Kitchen September 25, 2020 at 1:27 PM

        Yes, it is fresh and vibrant!

  2. homecookexplorer September 25, 2020 at 7:59 AM - Reply

    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!

    • chef mimi September 25, 2020 at 8:03 AM - Reply

      I’l have to check that out. This is so fresh, even with the raw jalapeño. I’ve been putting it on everything!

  3. Sunnycovechef September 25, 2020 at 10:04 AM - Reply

    I am always looking for new sauces and I love this one. It looks a potent sauce.

    • chef mimi September 25, 2020 at 10:04 AM - Reply

      Potent and addicting! I swear I’ve been putting it on everything.

  4. The Parmigiana Whisperer September 25, 2020 at 10:45 AM - Reply

    is there anything better than tomato and mozzarella?? such a good combination!!

    • chef mimi September 25, 2020 at 11:11 AM - Reply

      Not really! I’ve also been using it on tomato, cucumber, and onion salads.

  5. cookingwithshy September 25, 2020 at 4:10 PM - Reply

    Oooh nice and spicy that you have served it with tomatoes and mozzarella…yummo!

    • chef mimi September 25, 2020 at 6:30 PM - Reply

      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!

  6. David Scott Allen September 25, 2020 at 5:22 PM - Reply

    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.

  7. chef mimi September 25, 2020 at 6:31 PM - Reply

    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.

  8. sallybr September 26, 2020 at 7:05 AM - Reply

    Oh, I adore this…… will make it very soon, you can be sure!

    • chef mimi September 26, 2020 at 7:07 AM - Reply

      You will be so happy you did, cause you’ll be spreading on just about everything!

  9. Ron September 26, 2020 at 9:41 AM - Reply

    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.

    • chef mimi September 26, 2020 at 2:37 PM - Reply

      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!

  10. Liz @ spades, spatulas, and spoons September 26, 2020 at 2:54 PM - Reply

    Mimi, this sounds burn your mouth hot!!! Delicious but deadly.

    • chef mimi September 26, 2020 at 5:26 PM - Reply

      It really isn’t that hot. I think the herbs really temper the spiciest!

  11. Ronit Penso Tasty Eats September 26, 2020 at 5:55 PM - Reply

    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.

    • chef mimi September 26, 2020 at 5:57 PM - Reply

      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!

  12. sherry September 27, 2020 at 7:33 AM - Reply

    lots of fab flavours here mimi. and i love the name! your photos are great too.

    • chef mimi September 27, 2020 at 7:34 AM - Reply

      This stuff is so good. I wish I’d known about it years ago!

  13. Healthy World Cuisine September 27, 2020 at 12:42 PM - Reply

    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

    • chef mimi September 27, 2020 at 12:45 PM - Reply

      They will definitely love this. It’s incredible. I’m making it again today!

  14. September 28, 2020 at 7:19 AM - Reply

    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!

    • chef mimi September 28, 2020 at 7:38 AM - Reply

      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!

  15. David @ Spiced September 28, 2020 at 7:31 AM - Reply

    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.

    • chef mimi September 28, 2020 at 7:38 AM - Reply

      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.

  16. Shannon September 29, 2020 at 3:46 AM - Reply

    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!!!

    • chef mimi September 29, 2020 at 7:07 AM - Reply

      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!

  17. Tandy | Lavender and Lime September 29, 2020 at 4:48 AM - Reply

    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 :)

    • chef mimi September 29, 2020 at 7:05 AM - Reply

      It’s seriously not as spicy as you think, but definitely safe to start with 5 or 6.

  18. Raymund September 30, 2020 at 9:19 PM - Reply

    I think that Schug will be great on grilled meats and seafood too

    • chef mimi October 1, 2020 at 8:20 AM - Reply

      I’ve only made salads and eggs with it, but I’m still experimenting!

  19. Laura October 2, 2020 at 8:06 PM - Reply

    Mimi, this is totally my kind of sauce! All my favorite spices and ingredients all together! I could put it on anything! Yum!!

    • chef mimi October 3, 2020 at 7:04 AM - Reply

      And trust me – I have been putting it on just about everything!

  20. sippitysup October 3, 2020 at 1:28 PM - Reply

    You are my go-to condiment gal! GREG

    • chef mimi October 3, 2020 at 1:55 PM - Reply

      I create meals around condiments. Do you do that, too?

  21. Karen (Back Road Journal) October 4, 2020 at 3:19 PM - Reply

    This is a condiment that I know I would really enjoy…thank you for sharing a new taste for me to try.

    • chef mimi October 4, 2020 at 5:06 PM - Reply

      You are so welcome. I just made more! It’s fabulous.

  22. cookingontheweekends October 4, 2020 at 10:40 PM - Reply

    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

    • chef mimi October 5, 2020 at 6:51 AM - Reply

      Thanks. I am now so addicted to this condiment, I’ve made another, bigger batch. It’s so versatile.

  23. Molly Pisula October 8, 2020 at 8:49 AM - Reply

    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!

    • chef mimi October 8, 2020 at 1:01 PM - Reply

      Oh no! That’s really too bad, but not surprising.

  24. Judee October 18, 2020 at 8:10 AM - Reply

    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

    • chef mimi October 18, 2020 at 8:19 AM - Reply

      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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