This bright green and herbaceous hot sauce originated in Yemen but early on was enjoyed by the Israelis who put on anything that once moved. Redolent with cilantro, parsley and hot peppers, schug is the Mediterranean’s chimichurri sauce. In Israel, a crunchy falafel wrapped in pita with lettuce and tomato, with tahini sauce would be incomplete without a dollop of schug to bring it all to life. Steaks, kababs, fish and grilled chicken are all enhanced by a little schug.

Schug – Yemeni Hot Green Sauce

Although this spicy green sauce was invented in Yemen ages ago, it is popular throughout the Middle East, especially in Israel where it is served on pretty much anything and especially popular on falafel pita sandwiches. Like its cousin chimichurri, it's perfect on everything grilled. It can even do wonders enlivening a plate of eggs.

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Course: Condiment

Cuisine: Middle Eastern, Yemen

Prep Time: 15

Total Time: 15

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

1 cup Flat leaf parsley
1 cup Fresh cilantro
1 tbsp Ground cardamon
1 tbsp Ground coriander
1 tsp Ground Cumin
1 tbsp Kosher salt
½ tsp Black pepper
2 tbsp Fresh lemon juice
10 medium Serrano, jalapeno, or Thai bird's eye hot chilies, stems removed
5 cloves Garlic, peeled
1 cup Extra-virgin olive oil

US Customary – Metric

Instructions

Put all ingredients, except oil, in the bowl of a food processor. Pulse to finely chop everything. Transfer to a container with a cover. Stir in olive oil, cover, and shake. Schug can be refrigerated for up to a month. Shake well before using.