Redgate Kitchen

herb-filled garlicky and spicy sauce

Ever get a falafel and the server asks you if you want it with hot sauce, or in Hebrew, “charif”? With its fiery garlic and herby goodness, schug is the Yemeni condiment that can be added to almost anything and elevates that meal or snack to the next level. This recipe yields about two cups and retains its color and flavor for up to a month when stored in the fridge with a thin layer of olive oil on top and sealed in a container with a tight fitting lid. You’ll love it drizzled on any protein, veggies, or salad.

ingredients

• 2 cups cilantro leaves and stems
• 2 cups parsley leaves and stems
• 20 garlic cloves
• 6-8 medium Serrano peppers, stemmed and chopped coarsely (leave the seeds)
• 2 tsp kosher salt
• 2 tsp cumin
• 2 tsp freshly ground black pepper
• 2 tsp freshly squeezed lemon juice
• 1 tbsp extra-virgin olive oil (additional olive oil to top off the jars for storage)

steps

1. In the bowl of your processor or blender add in the cilantro, parsley, garlic, Serrano peppers, salt, cumin, black pepper, and lemon juice. Pulse about 20-25 times. The mixture will become smooth, if needed stop and scrape down the sides to make sure all ingredients are incorporated.

2. Drizzle in the olive oil and pulse a few more times.
3. Transfer to a jar or jars with tight lids (I use small mason jars). Cover with a thin layer of olive oil and store for up to a month.