Shared by Dana Schneider
Shared by Dana Schneider
Schug (Yemenite Hot Sauce)
Yield: 10-12 servingsTime: 10 minutes
Schug (Yemenite Hot Sauce)
Yield: 10-12 servingsTime: 10 minutesFamily Journey
Taizz and Sanaa, YemenTel Aviv and Ramat Gan, IsraelNew York City
Ramat Gan, IsraelChicagoNayack, NY
Miami
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.
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)
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.
