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Schug – Hot Yemenite Condiment


  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/4 cups

Description

Deliciously addictive, schug will replace your favorite hot sauce  faster than you can say “Pass Me the Water”!

 


Ingredients

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


Instructions

  1. 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)
  2. 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)

Notes

  1. If you would like a hotter and spicer schug, don’t remove seeds and membranes or add an additional Jalapeno pepper
  2. 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.
  3. Schug should last in the fridge for a couple of weeks
  4. Freeze schug that you are not planning to use within 2 weeks
  5. Use Schug to flavor roasted potatoes, roasted vegetables, hummus, falafel, eggs, or as a spicy sandwich spread

Nutrition

  • 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
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