Spicy Green Schug with Chili Peppers and Coriander

Chili peppers for schugWhen my 20-year-old son noticed the basket of hot green chili peppers, he asked whether I would consider making some schug. Schug is a Yemenite condiment, known for being extremely fiery.

After taking a quick look at some internet recipes, I realized I needed some fresh coriander, otherwise known as cilantro. I had an errand near the shuk, so I picked up two small bunches and went to work.

My son donned gloves and removed the seeds and membranes from the peppers. I let the food processor peel the garlic, added the other ingredients and we were done. Unfortunately it wasn’t as spicy as my son had hoped and you can practically eat it straight with a spoon. Even though most Yemenites wouldn’t be impressed, we are enjoying it. I think we  got a weak variety of peppers.

Reader Ilyse comments: “You can add “hel” (I think it’s cardamon in English?)to give it real authentic Yemenite flavor. Also, the peppers have not been spicy yet this year…try smelling them to check for spiciness. If your nose comes up a bit irritated after a real close sniff, then they are hot! I make LOTS at a time, and it freezes well!”

Making fresh condiments in the food processor is a pleasure. Then I know that they don’t have added sugar or preservatives. The lack of preservatives means that they won’t last quite as long though, so you may want to halve the recipe.

I took some lovely pictures, but my computer decided not to cooperate with the upload so they will have to wait.

You can use the schug to spice up a sandwich, or serve it with meat, fish, or chumus. Israelis like to eat it on falafel.

Recipe: Yemenite Hot Pepper Schug

SummarySpicy condiment with 6 ingredients, easily made in food processor.

Ingredients

  • 8-10 hot green chili peppers
  • 6 cloves garlic
  • Handful of fresh coriander, washed and dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cardamom (optional)

Instructions

  1. Using gloves, slice the peppers lengthwise. Remove seeds and membrane. Wash knife and cutting board.
  2. Place unpeeled garlic in food processor bowl. Using the “S” blade, process for a few seconds until the peel separates from the garlic. Remove the peel carefully.
  3. Chop garlic until fine.
  4. Add peppers and coriander. Process until fine.
  5. Add oil, salt and cumin. Process briefly to mix.

Preparation time: 10 minute(s)

image: p22earl

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Comments

  1. You can add “hel” (I think it’s cardamon in English?)to give it real authentic Yemenite flavor. Also, the peppers have not been spicy yet this year…try smelling them to check for spiciness. If your nose comes up a bit irritated after a real close sniff, then they are hot! I make LOTS at a time, and it freezes well!

  2. Hadassah says:

    I find that hot peppers are a bit hit and miss. I don’t make schug but I do make shakshuka with hot peppers. Sometimes they are very spicy and sometimes even I think they aren’t spicy enough! Maybe try the red ones. I think they are supposed to be spicier.

  3. lacosta says:

    how do you get the cilantro bug free?

  4. We make this all the time. My husband likes this on many foods throughout the week, too, with or without cardamom. Here\’s my recipe: http://organizedjewishhome.com/2011/08/25/zhug/In the US, we can buy checked cilantro in frozen cubes. Depending on the amount and what I have on hand, I sometimes use that.

    • Thanks for sharing the recipe, Amital. Here there is fresh bug-free cilantro (I said supposedly because there have been reports of problems).

  5. If you leave the seeds and membranes in the peppers, they should be hotter.

  6. Great recipe! I tried it today and my peppers must have been the real thing since it turned out real hot (not just spicy). Thanks for posting this :)
    Hadassa recently posted..Veronica Roth: Insurgent (Divergent-Trilogie #2)My Profile

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