This is probably going to be one of the shorter posts I have ever written. What can I write about this super fresh, super easy, super SPICY topping. I learned about this topping from my Israeli friends. They put this Schug – a Middle Eastern condiment on everything. I don’t know how they taste the food. I did not go crazy with the spice level for my recipe.
So what is the origin of SCHUG? Schug owes its origins to the migration of the Jews to Yemen at the time of King Solomon. Schug was thought of as having medicinal properties. Schug is a “crazy-hot, chili paste”. The traditional recipe combines the fresh herbs of parsley and cilantro. Next, garlic and spices are added. Finally, the spice comes from the peppers. I used serrano peppers to get a really good spice level. I also did not need to use as many. I still used three peppers to go with one bunch of parsley and one bunch of cilantro.
What I just realized is I finally got the chance to plant my herbs this weekend. I did not do too much but I planted parsley, cilantro and three different types of peppers. Guess what I will be able to make more of? Now that I realize that, I will think of ways to use it in dishes as opposed to just using it as a condiment. You probably saw the green in my last post. I topped my Vegan Spicy Chickpea Burger with the Schug. You were wondering what the green stuff was and now you know.
The cast of characters.
The ingredients in the blender.
Showcasing the Schug – a Middle Eastern condiment.
- 3 serrano peppers
- 1 bunch cilantro
- 1 bunch parsley
- 8 medium garlic cloves, peeled
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- Place all ingredients in the blender and drizzle in the olive oil.
- Adjust salt and pepper to taste.
- Also, adjust oil for appropriate consistency.
- Serve and enjoy a good sweat!