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
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!