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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Hours
Diets
I was always afraid of spicy food, until I tasted my sister-in-law’s s’chug and fell in love with it. She gave me her recipe, but somehow, it came out too dry. I was determined to create something perfect, and after playing around in the kitchen for a while, I came up with this version. The consistency, fresh lemon flavor, and heat is just perfect!
Yields 1 and 1/2 cups
1 bunch cilantro, leaves only, checked
1 bunch parsley, leaves only, checked
3 jalapeños (remove seeds for less heat)
juice of 1 lemon
3 cloves garlic
1 teaspoon kosher salt
3/4 teaspoon coriander
1/4 teaspoon black pepper
1/4 cup Gefen Light Olive Oil
Blend all ingredients in the food processor, using the S-blade, until smooth.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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