Deliciously addictive, Schug will replace your favorite hot sauce faster than you can say “Pass Me the Water”!
Schug , the spicy Yemenite condiment that accompanies nearly every Middle Eastern meal, is much more than a hot sauce; it’s a savory (often hand-ground) mixture of chili peppers and spices that delivers an earthy, bright heat to vegetables, rice, and other dishes.
Our schug blends together jalapeno peppers (seeds and membrane removed), fresh cilantro, extra virgin olive oil, garlic, salt, coriander seeds, and cumin seeds. Place all ingredients in a food processor and blend until smooth. Store the it in a glass mason jar in the refrigerator.
You can increase the heat of your schug by adding more jalapeno to the mixture, and you can achieve an even smoother texture by replacing the coriander and cumin seeds with pre-ground spices. We find that adding a layer of olive oil to the top helps to keep the spice mixture fresh for a longer period of time. Be sure to use a clean utensil when serving it from the mason jar to prevent spoilage.
We love schug inside sandwiches and wraps, with our Baked Falafel or on top of roasted and baked veggies like our Cauliflower-Chickpea Sheet Pan Dinner. Try mixing fresh it with tahini for a great sauce to go with your favorite protein, or as a savory dip for everything from roasted potatoes and fresh crusty bread to sushi rolls. You can even add a drop to your favorite salad dressing for a little extra zing!
What’s the Difference between schug and harissa?
Chili sauces are as varied as their countries of origin, and the Middle East offers a great array of spicy sauces. Egyptian Shatta incorporates tomatoes and parsley to chili paste; and Syria and Turkey combine chilis with walnuts, pomegranates, and breadcrumbs to create Muhammara. Moroccan and Tunisian Harissa is similar to schug since it is made with a combination of chilis, cumin, coriander, garlic and olive oil. Unlike schug; however, harissa uses dried red chilis to make chili paste and caraway is often added to deepen the flavor.
We encourage you to experiment with various Middle Eastern condiments. It may not be long before your weekly meal planning includes a generous portion of schug!
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Deliciously addictive, schug will replace your favorite hot sauce faster than you can say “Pass Me the Water”!
3 large jalapeno peppers (seeds and membranes removed) diced (See note 1)
3 tightly packed cups of fresh cilantro
1/4 cup extra-virgin olive oil
1 small garlic clove
1 tsp salt
1 tsp coriander seeds or ground coriander
2 tsp cumin seeds or ground cumin
- Place all the ingredients in a food processor and pulse until blended and slightly chunky (you are NOT looking for a smooth creamy texture here)
- Transfer to a glass jar, top with a thin layer of olive oil to keep it fresh longer and store it in the refrigerator (see note 3)
- If you would like a hotter and spicer schug, don’t remove seeds and membranes or add an additional Jalapeno pepper
- Always use a clean utensil to scoop the schug out of the jar. DO NOT double dip or it will easily spoil. Always top with extra virgin olive oil to prevent it from spoiling.
- Schug should last in the fridge for a couple of weeks
- Freeze schug that you are not planning to use within 2 weeks
- Use Schug to flavor roasted potatoes, roasted vegetables, hummus, falafel, eggs, or as a spicy sandwich spread
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 0.1
- Sodium: 116.4
- Fat: 2.8
- Saturated Fat: 0.4
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 0.2
- Fiber: 0.1
- Protein: 0
- Cholesterol: 0