Schug- hard to say, easy to eat! Well, a little hard to eat. It’s spicy!
Lately, we have been all about making our own sauces to keep things exciting in the kitchen. Yes, sauces are exciting! You can have plain old grilled chicken, but switch up the sauces and ooh boy is it a fun meal. We sure know how to have fun in the Becker household! We keep adding to our favorite recipes like serving shawarma over mixed greens with tahini sauce, cilantro sauce, and this schug! It feels sort of luxurious having sauce options, do you know what I mean? Three sauces are fancy.
Fun fact: after my husband proposed to me, we ate homemade chicken tendies with three sauces (ranch, ketchup, and honey mustard). Fancy! The proposal was a total surprise (overlooking the sunset on our balcony) and I had already started on dinner. He asked if we should go out to celebrate but I though nothing says celebration quite like tendies with THREE SAUCES!
I like mine spicy, so I leave the seeds and veins in the jalapenos. You could remove them for less of a kick, but schug is a sauce for spice lovers! Want some more ideas for using your schug? Put it on pizza or a turkey sandwich. Top a salad instead of with dressing or toss with beans for a bean salad. Use on a baked potato or on grilled vegetables. Top a hamburger or tacos. Or dollop on a quesadilla or falafel or steak. Seriously, you can use schug on almost anything! Let me know what you put it on.
- 4 jalapenos (de-veined and seeded if you want it less spicy), sliced
- 2 cups cilantro leaves
- 3 garlic cloves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1 teaspoon lemon juice
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon salt or to taste
- In a food processor add jalapenos, cilantro and garlic and pulse until rough chopped.
- Then add cumin and cardamom and pulse again.
- Lastly, add lemon juice and olive oil and pulse until everything is combined but you still have a rough texture. Season with salt to taste and add more olive oil if desired.