Go Back
–+ servings
Schug sauce in a jar with a spoon from the top view.
Print Recipe
4.50 from 2 votes

Schug Recipe

This bold and herb-packed green sauce is a staple Middle Eastern condiment with roots in Yemenite cuisine. Made with fresh herbs, chili peppers, and spices, it's perfect for adding a spicy kick to grain bowls, grilled vegetables, and meats, or even hummus.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment/Sauce
Cuisine: Middle Eastern
Diet: Vegan
Servings: 2 cups
Author: Aysegul Sanford

Ingredients

  • 7 jalapeno peppers stems and seeds removed (98 g.)
  • 2 serrano peppers stems and seeds removed (12 g.)
  • 2 cups fresh cilantro with stems and loosely packed
  • 2 cups fresh flat leaf parsley with stems and loosely packed
  • 4 garlic cloves roughly chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 6 tablespoons lemon juice
  • 1 teaspoon lemon zest from one large lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cup extra virgin olive oil

Instructions

  • Place both the jalapeno and serrano peppers in the bowl of the food processor and pulse 10 times, scraping down the sides of the bowl halfway through.
    A collage of images showing the processing of the peppers.
  • Add cilantro, parsley, garlic, cumin, coriander, lemon juice, lemon zest, salt and pepper and process until all ingredients resemble a “chunky” blend. Again, stop and scrape down the sides a few times to ensure that everything is processed evenly.
    A collage of photos showing the sauce being made and a person scraping the side of the food processor.
  • While the food processor is still running, slowly drizzle in the olive oil until you reach your desired consistency. It should (almost) resemble a pesto-like texture.
    Person drizzling the sauce with oil and showing texture.
  • Taste for seasoning and adjust the amount of seasoning, lemon juice, and spices as needed.
  • Refrigerate in an airtight container in the fridge for up to a week (be sure to stir before using it) or spoon it into an ice cube tray and freeze for up to 3 months.

Notes

  • Yields: This recipe makes about ~ 2 cups of green schug sauce. The nutrition information below is per cup.
  • Size of the peppers: I used seven medium-sized jalapenos, which were about 3.5 ounces (98g). If yours are smaller or larger, adjust the number of peppers accordingly.
  • Remove the seeds (or not): You can adjust the spice levels by removing or keeping the seeds of the peppers.
  • Olive oil solidifies in the fridge: It’s normal for the olive oil in schug to firm up when chilled. Just let it sit at room temperature for a few minutes before serving, and it will return to its smooth, spoonable consistency.

Nutrition

Calories: 304kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1209mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6731IU | Vitamin C: 166mg | Calcium: 126mg | Iron: 5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code