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Recipe by Sina Mizrahi

Green S’chug

Green S’chug add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

My family and I are avid spice fans. We like to top our food with this s’chug, which has the right amount of punch and adds a lot of flavor. S’chug was brought to Israel by Yemenite Jews and has become ubiquitous in every part of the country as a spicy condiment for falafel and schwarma. The recipe is from my father-in-law, Mr. Isaac Mizrahi, who is a master spice alchemist.

Ingredients

Main ingredients

  • 2 (1 oz) bunches cilantro

  • 1 red bell pepper, roasted

  • 1 red chili pepper

  • 1 jalapeño

  • 4 cloves garlic or 4 cubes Gefen Frozen Garlic

  • 1 teaspoon salt

  • 1 teaspoon cumin

  • 1/3 cup oil

Directions

For the S'chug

1.

Using a food processor fitted with the S-blade, purée all the ingredients. Transfer to an airtight container and store refrigerated for 1 to 2 weeks.

Tips:

For a milder flavor, seed the chile and jalapeño to reduce spiciness.
Green S’chug

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