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!
Christine says
Absolutely delicious… Fresh, clean, mmmm! … A few more jalapeños in the garden, thank goodness!!
Doron Israel says
tory, you made my family’s Friday night dinner. This Schug blew us away including my ten year old son Yaakov.
Great job!
MPaula says
I think this is similar to a recipe I made 15 years ago – long before Pinterest – although I think there were much fewer ingredients. If I remember right, there were hot green peppers (small Thai ones), garlic and parsley. I was talking to someone at work about spicy foods and offered to bring him some. After he and some of his friends tried it, he came up to me with WIDE eyes. He could not believe I ate food that hot.
I don’t know where that recipe is but I’m looking forward to trying yours.
Peter Moskaluk says
I had never heard of schug. Nor had i seen anything even close to it. I couldn’t even imagine how it would taste. I whipped a small batch up and was delighted. The crunchy cardamon seeds and caraway together with the peppers and parsley were perfect together. This dish didn’t even make it to the table. As soon as I scooped it out of the blender.on to a plate my wife and I ate it right on the kitchen counter Heaped on some warm pita bread it was unique treat. I’m a dedicated subscriber based on this recipe.
Analida says
This looks wonderfully delicious. Thanks for sharing not only the recipe, but also the fascinating history. I am a lover of ethnic foods and their history. Thanks again!!!
Jim Wald (CitizenWald) says
Delighted that you are having a Yemenite week. I have long loved Yemenite food and keep a stock of schug and hawayej on hand. However, the red schug, as you say, is less common, so I would love to see your recipe and compare it with others.
Tori Avey says
Will do Jim. Just bought the ingredients today. Ready to put on my gloves, my protective eye mask, etc… this stuff is not for the faint of heart!
Mamata says
Where do i find the recipe of schug adom (red one)?
Kevin Garbe says
I like to pair it up with Turkish salad…. One is hot one is cool..mmm
Alejandra says
I know this stuff as zehug and I love it! There’s a Mediterranean restaurant where I live that sells it plopped on top of another dip, simply called “Turkish dip”. I’m wondering if it’s the same as the schug adom you mentioned, since it’s red. Could you please post your recipe? I’d love to see if it’s the same as the Turkish dip I’m familiar with. Both dips are so delicious and incredibly addictive with warm pita! Thanks, Tori!
Joe Losada says
Marinated chicken wings with the Shug paste, roasted them and served them with an herbed Greek yogurt dipping sauce. A new game day favorite!!! Please post the red version. Thanks.
Tori Avey says
Brilliant idea Joe!
Eva says
If I cannot find cardamon seeds, can I use the powdered pice type of cardamon? If so, approximately how much?
Tori Avey says
Yes Eva– you may use a healthy pinch of ground cardamom. It’s pretty powerful, so you don’t need much.
Carol says
This sounds really good! It looks similar to an cilantro chutney that I learned from an Indian friend long ago – she used to bring sandwiches with the stuff! I looked online, and found that it was pretty common in Indian cooking. It’s called Hari chutney, and it includes cilantro, cumin, lemon juice and jalapenos. It’s really good, so I’ll have to try this one.
Eva says
Please do share the red!
Detta Penna says
I make a version of this that I call “the Evil Mean Green Stuff”, but I use only cilantro and ONE jalapeño. It’s so good, and you can put it on almost anything savory, eggs, hamburgers, , etc. and they benefit from it. It’s hot, even with only one jalapeño, and I’ve not used the cumin or cardamom, but I’ll try them next time!
Elsie Patricia says
Sounds yummy depends on how spicy but I’ve been a much more adventurous spice-eater in the last few years 🙂
Oraneet says
Just finished making this. I followed instructions and kept all the seeds in.
This is sooo delicious. Thank you Tori for another great recipe!!
Tori Avey says
Wow Oraneet! I am impressed that you kept the seeds in. No way I could have handled the extra heat. You should win a prize. So glad you like it! 🙂
Ari says
Tory-
Please post for schug adom.
Easy Fast to everybody
Marie Queen of Scots says
love spicey food
Holly Eickstedt says
I would love to try both the green and adom recipes. Sound super delicious 🙂 thank you for all of your recipes 🙂
Cynthia Kantor says
I tasted this very long time ago. A family friend had rental apartments and one family were Yemenites. I can still remember the aroma, I was curious then and asked the wife what she was making, she showed it to me. My eyes got so watery!!! She gave me a little bit of zhug on a piece of flat bread she made. What an experience!!! I had to replace the half gallon of milk I drank from my friend’s fridge plus their ice cream. I had never tasted anything so hot in my life!! I thought harissa was hot, but zhug almost made me fly to the moon.,…lpl
Elicia Mcginn says
Yum!