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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
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.
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
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.
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