This spicy Yemenite Schug is delicious on everything from shawarma to eggs!
jalapenos (de-veined and seeded if you want it less spicy), sliced
extra virgin olive oil
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.
Schug keeps in the refrigerator for up to 5 days. Keep covered.
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