Schug (Yemenite Hot Sauce)

Name: Schug (Yemenite Hot Sauce)
Yield: 10-12 servings
Ingredients: 2 bunches cilantro; 1 bunch flat-leaf parsley, stems removed; 4 Italian long hot peppers, seeded and roughly chopped; 5 cloves garlic, peeled; 2 teaspoons hawaij spice mix; 1 teaspoon ground cumin; Kosher salt, to taste; 2-3 tablespoons extra virgin olive oil (optional)

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This spicy and bright green schug packs a great punch. In filmmaker Dana Schneider’s family, it’s a Shabbat breakfast essential alongside jachnun (an overnight bread), slow-cooked eggs, freshly grated tomatoes and because her grandfather Zion loved it, fried St. Peter’s fish — an uncommon, but welcome addition to the lineup. You can also serve schug as a topping for hummus, tahini, stews, or fried eggs.

If Italian long hot peppers aren’t available, other green hot peppers such as serrano or jalapeño can be used. When using the milder jalapeño, consider increasing the amount by 1–2 peppers to achieve a similar level of heat.

Read more about Dana's family in "How One Yemenite Granddaughter Is Embracing Her Heritage with Film and Jachnun."

Ingredients

Yield: 10-12 servings

2 bunches cilantro
1 bunch flat-leaf parsley, stems removed
4 Italian long hot peppers, seeded and roughly chopped
5 cloves garlic, peeled
2 teaspoons hawaij spice mix
1 teaspoon ground cumin
Kosher salt, to taste
2-3 tablespoons extra virgin olive oil (optional)

Kosher for PassoverGluten FreeVegetarianPareveEasyQuick

Preparation

Step 1

Combine all ingredients in a food processor or blender. Start with half the amount of hot peppers, as their heat level can vary.

Step 2

Blend until smooth, scraping sides as needed. If the mixture is difficult to blend, add 2-3 tablespoons of oil.

Step 3

Taste and adjust seasoning. Add more of the hot peppers if desired.

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Ingredients

Preparation

Step 1

Step 2

Step 3

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