Nobody does spice quite like the Yemenites, and schug is the “crown prince” of spicy condiments. It’s a fiery, garlicky, herby green sauce that adds a spicy kick to all kinds of foods. Throughout the years my schug recipe has become very popular with friends and family. I have simplified the process a bit, and also added a Passover modification for those who want to spice up their matzo balls... or what have you.
I have a huge cookbook library with lots of Middle Eastern cookbooks (several are vintage/out of print), and many of them contain recipes for schug– sometimes spelled skhug, zhug or s’hug. The preparations vary widely, but a few things remain constant– greens, garlic, spices and spicy peppers. Oh yes, my friends, this stuff will absolutely clear your sinuses. My husband is convinced that the longevity of the Yemenite people is directly tied to their regular intake of schug.
Schug is one of the most popular condiments in Yemenite Jewish cuisine. There are two types of schug– schug yarok (green) and schug adom (red). The green tends to be more common, so that’s the recipe I’ve shared here. If you’re interested in learning the red version, comment and let me know.
Schug is meant to be used sparingly, and the process of making it is not for the faint of heart. The scent alone burns… but it burns so good! I liken this to a fiery-strong Middle Eastern pesto. A very small portion packs a flavor wallop. Stir it into soups, stews or sauces, spread a little on a sandwich or warm pita bread, drizzle it on pasta, or serve it with grilled steak for an herby kick of flavor.
Recently I had a friend request schug for Passover, which challenged me to come up with a version that works for the holiday. Ashkenazi Jews who are avoiding kitniyot will not eat some of the spices in schug during the holiday. In the “Notes” section below I have provided some alternate ingredient suggestions.
This stuff is delicious in a “holy cow it burns” kind of way. Pepperheads, brace yourselves… prepare to meet your new favorite condiment.
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Schug
Ingredients
- 10 whole jalapeño peppers
- 2 cups chopped cilantro, or one bunch
- 2 cups chopped parsley, or one bunch
- 8 cloves garlic
- 1 teaspoon salt, or more to taste
- 6 cardamom pods, or heaping 1/4 tsp cardamom powder
- 1/2 teaspoon caraway seeds, optional
- 1/4 teaspoon cumin
- Pinch black pepper
- 2 tablespoons extra virgin olive oil, or more as needed
NOTES
Instructions
- Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery! Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you'll need them though.
- Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.
- Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.
- Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.
- Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto-like consistency-- not super smooth, a little texture is good.Taste the mixture. Careful, it's hot! Add more salt to taste if needed (salt really makes the spicy flavors pop). If you want it hotter, you can blend in some additional jalapeño seeds. But seriously, it's plenty hot without the seeds. Add more olive oil for taste and texture, if desired.
- Keep it in a sealed jar or tupperware in the refrigerator for 4-5 days. Check by smelling to ensure freshness. I don't recommend keeping longer than a week. Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.
Nutrition
tried this recipe?
Let us know in the comments!
Robin Halpern says
My husband loves this! He puts it on everything!
Ron Rhodes says
My weekend project. Thank you.
Ruth Ouazana says
That is indeed very spicy!! In Tunisia and Morocco, we use harissa, very tasty, red, made with garlics and other spicy ingredients 😉
Judy Benson Rand says
I just used harissa last night with a Moroccan salmon recipe. Absolutely delicious but now I need to find recipes for the rest of the can of Harissa
Lisa says
Check out shakshuka if you are not familiar with it. Great way to use harissa!
Susan giffen says
I use harissa on almost anything you’d use preserved lemons on.
Philippe Quillevere says
I’m putting this into the Family Cook Book.
Yael says
I love schug and make it on a weekly basis.I usually do the green version ,and very rarely the red version.I cannot live without that stuff;D
Karen Jones says
Yep its so good
Charmell Bennett says
I would like the red shug receipe
Daphne A. Gutierrez says
It is the best thing in the world! I do omit the cardamom. Tastes to me like a salsa pesto. Awesome!!
Patti V Crump says
I think I would love this but not sure about the cardamom…not a fan of cardamom….any substitutes???
Tori Avey says
Patti you can omit the cardamom, no need to substitute. Plenty of flavor without!
Marie Queen of Scots says
LOVE cardamom. It is an acquired taste like cilantro ,I am on huge Indian kick right now
Janet Leigh says
Tori-you have my attention 😉 please post the recipe for the red as well. Thanks!
Nanci Zee says
This one sounds good to me but…..is the red one hotter? I’m looking for something really hot for my son.
Lisa McCaughey Enfinger says
Did you say “pepperhead?” I was born and raised in SE Arizona. I’m in!
Suzanne Brown says
Love to try this
Kim Dettrey says
Does it freeze well?
Tori Avey says
Hi Kim, I’ve never frozen it but I imagine it would freeze well if you omit the olive oil. You might try freezing it without the olive oil and stirring in the olive oil whenever you thaw a batch.
David Farber says
Love schug
Yaro says
Sounds incredible – I can’t wait to try this. Actually would be quite interested to find out about the red variety.
I recall having something similar at a few favorite falafel stands I used to frequent when I was traveling to Amsterdam for work a number of years back – there was also a condiment that I had always thought might have been harissa, but somehow when I would make it at home, it never seemed quite the same thing as the spicy red condiment I would always point to and ask to top of my falafel sandwich – am wondering and hoping if perhaps schug adom is what I have been looking for all these years! 🙂
Ruthie Stoakes says
It’s a staple in my fridge & comes out with every meal…I will never be able to make it like my ex’s gradma who actually carried the stones to grind the peppers, garlic & herbs from Yemen. I have to make extra every time for certain friends 🙂
Jocelyn Lawry Monacelli says
Tori ……………… I cannot wait to make this !
Tori Avey says
Jocelyn just made zucchini noodles with my mandolin, sauteed them in olive oil and schug, topped with a little parmesan. All I can say is, I cleaned my plate. 🙂
Grayson Aahr says
Yes! Please post a recipe for Schug Adom, also. I had some many years ago. It was the hottest thing I’d ever had, at that time. But, so good.
Yasmine Oshri says
My husband is Yemenite, his recipe is just cilantro, garlic, very spicy peppers like Serrano (not jalapeño) water salt and a little bit of oil
Celine says
My friend who gave me the recipe did not use Jalapeno she used Scotch bonnet that are hotter or those very small peppers. Sometimes her mom would send some from Israel they were dried and so hot. The best version was to crush it with a mortar and pestle made of out of copper the taste was fantastic.
Natasha Carparelli says
Looks so good