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.
- Cooking and Prep: 15 m
- Serves: 6
For the S'chug
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.
For a milder flavor, seed the chile and jalapeño to reduce spiciness.