Have you ever been at a loss as to how to utilize all the hot peppers ripening simultaneously in your garden?
I have a wonderful solution that will put a spring in your step; make schug!
Schug (zhug, skhug, s’hug, sahug) is a delicious, pungent, and nutritionally-dense condiment containing hot peppers, garlic, parsley and/or cilantro leaves, and aromatic spices. Originating in Yemeni cuisine, it has become a popular condiment throughout the middle east.
There are two types of schug: schug yarok (green) and schug adom (red) - based on the color of the peppers. Beyond categorization by color, there are numerous variations characterized by the type and pungency of the pepper and the combination of spices. Most recipes include a blend of aromatic spices such as cumin, cardamom, coriander, and/or caraway; other recipes include cinnamon and nutmeg. Many families have their own unique recipe.
My brother-in-law and his wife, Ken and Avishag Kaufman, introduced me to schug and my culinary life was forever enriched. Although I do not know their recipe, they gifted me with a jar and I made my best attempts to recreate it; I am pleased to share the results.
Schug contributes incredible flavor and pungency, elevating every dish it accompanies. It is also highly nutritious. Schug has antioxidant properties and it contains vitamin A (beta-carotene) and C, flavonoids, chlorophyll, and trace minerals including: potassium, calcium, iron, magnesium, sodium, and manganese. It also contains small amounts of fiber and protein.
How to Incorporate Schug:
- Add one teaspoon to two tablespoons to a vinaigrette, soup, or sauce
- Mix with olive oil and fresh squeezed lemon juice; toss with steamed or sauteed vegetables
- Place a dab on omelets or scrambles
- Mix with freshly squeezed lemon juice and drizzle on beef, lamb, chicken, or fish
- Mix with mayonnaise and spread on beef, elk, turkey, or vegetable burgers
Note: A little bit goes a long way, especially if it contains highly pungent peppers.
Schug Recipe
The following recipe can be quartered or halved if you prefer to make a smaller batch. I prepare a large batch, pour into 4-ounce mason jars, and freeze all but one jar that I store in the refrigerator. In order to prevent oxidation and discoloration, top it off with a small quantity of olive oil after each use.
Schug Ingredients:
- 20 Jalapeño peppers (or spicey red peppers)
- 3 cups Italian parsley (flat leaf parsley, loosely packed) - approximately 2 bunches
- 2.5 cups Cilantro (loosely packed); 2-3 bunches cilantro (2 large bunches or 3 small bunches)
- 1 head of Garlic (12-16 cloves)
- 3 Tbs. Cumin seed
- 3 Tbs. Coriander seed
- 2 Tbs. Cardamom seed
- 2 Tsp. Sea salt or Kosher salt
- 3-4 Tbs. (1/4 cup) Meyer lemon juice or 3 tbs lemon juice
- 1 Tbs. Lemon zest
- 1 ¼ cup Extra virgin olive oil
Schug Recipe Directions:
1) Wearing nitrile or latex gloves, wash the peppers and pat them dry. Chop the pepper tops off and slice them in half length-wise. Remove the white pith and seeds. If you prefer more pungency, include some seeds. Set peppers aside in a bowl.
Warning: Wear gloves when handling peppers and take care not to touch your eyes. If delicate membranes or the skin are exposed and irritated by hot peppers, apply a fatty-based milk product such as yogurt, cream, or whole milk or coconut or olive oil to quell the burning sensation. Rinsing with water does not work well.
2) Peel the papery skin off garlic cloves and remove the rough top. Set them aside in a bowl.
3) Destem the parsley, then the cilantro and keep them separated. Briefly soak and strain the leaves or rinse with water to remove dirt, then spin in a lettuce spinner. Gently pat the leaves dry to remove all excess moisture, taking care not to bruise the leaves.
4) Dry roast the whole seeds (cumin, coriander, and decorticated cardamom seeds) in a skillet on medium-low for a few minutes, stirring frequently so they don’t burn. Dry roasting the spices brings out the aromatics, enhancing their flavor.
Then, place seeds in a spice (coffee) grinder or blender; pulse until they are finely powdered. If larger particles remain, filter them through a fine-mesh strainer and continue pulsing until they are powdered.
In order to hasten the process, use powdered spices and skip dry roasting. Note: Do not toast powdered spices; they will burn and aromatics will be lost.
5) Zest two lemons (using only the yellow, outer portion of the rind). Halve the lemons and squeeze the juice. Filter the seeds and pulp. Measure and set aside.
Note: Lemon juice and zest are not common ingredient in schug, but they preserve the green color by preventing oxidation and they add a subtle tartness that is delicious with the spices.
6) Place the jalapeños (or other hot peppers) and garlic in a food processer and pulse until they are coarsely chopped.
7) Next, place the parsley in a food processer and pulse until the leaves are very coarsely chopped; then, add the cilantro leaves and pulse until coarsely chopped. Note: Do not to blend them too much! The mixture should have a pesto-like consistency; it’s not a puree.
Medicinal Properties of Schug
Garlic and spicey peppers (red and green) dilate blood vessels and stimulate circulation, increasing blood flow in the microvasculature and improving circulation body-wide; this enhances oxygen and nutrient delivery to the tissues. They also aid in lowering blood pressure and cholesterol levels. Garlic and peppers are rich in antioxidants, and vitamin A and C, which supports immune, cardiovascular, brain, and respiratory function.
Garlic is a multifunctional herb that bridges the gap between medicinal and culinary herb, and a dietary supplement. Its nutritional components are impressive; garlic contains numerous vitamins and minerals. The fresh cloves have potent expectorant and respiratory antispasmodic properties. Garlic has strong broad-spectrum effects against bacteria, especially those that are highly resistant to antibiotics. It has antiviral properties, and prevents the random attachment of viruses. Thus, garlic is used to treat colds, flu, coughs, bronchitis, sinus congestion, and digestive microbes. Garlic also produces a favorable effect on the intestinal micro-flora and enhances mineral absorption. Garlic can be used as a post-antibiotic therapy to prevent or treat yeast infections (candida) and encourage the growth of beneficial intestinal flora.
The aromatic spices cumin, coriander, cardamom, and caraway have carminative properties, reducing gas and bloating and enhancing digestive processes. They are mild smooth muscle antispasmodics that reduce digestive cramping and encourage motility.
Parsley leaves contain high amounts of protein (up to 22% by weight), vitamins (A, B1, B2, and C), fiber, calcium, chromium, cobalt, fiber, iron, magnesium, manganese, niacin, phosphorus, potassium, riboflavin, selenium, silicon, sodium, thiamine, tin, zinc, and chlorophyll.4,5
Parsley leaf contains high amounts of nourishing vitamins and minerals. The alkaline minerals also help to prevent osteoporosis. The easily assimilated form of iron and the chlorophyll content can support individuals with anemia; however, it is not ideal for treating post-partum anemia, due to the antigalactagogue effects.
Often served as a garnish, parsley leaf freshens the breath; its also is a traditional antidote for garlic breath. This is likely due to the chlorophyll content that enhances the absorption of odors, neutralizing the breath. Parsley leaf stimulates gastric secretions and has carminative and stomachic properties that enhance digestion. It also has mild cholagogue and laxative actions.
Note: More detailed information on the medicinal uses of cayenne (red peppers), garlic, parsley, and cardamom can be found in my book - “The Essential Guide to Western Botanical Medicine.”
I hope that you will enjoy this recipe! If so, please give us a thumbs up and/or share your feedback in the comments.
