Shug is a spicy middle-eastern pepper sauce. This is an authentic recipe that was passed on to me by the wife of a close friend.
- 16 Jalapeno Peppers (including seeds)
- 2 Bunches Cilantro (remove the tough stems)
- ~1/2 Bulb Garlic (more or less to taste)
Note: Do NOT add salt! Salt draws the water out of the ingredients and makes it runny and nasty. No seasonings are needed.
Process: Chop everything up in the food processor and mix together in a bowl. Be sure to remove any cilantro stems that are remaining. Finely chopping the cilantro and/or garlic by hand is an option depending on the texture you prefer.
Storage: Put one portion in a baby food jar and top with olive oil to preserve freshness. Divide the remainder into into baby food jar sized portions, put them in Ziplock bags and freeze. Defrost individual portions as needed, adding them to the baby food jar and topping with oil.
Use: Schug is often eaten with falafel or shwarma and is a great addition to humus or even seasoning the oil or butter before frying eggs. It goes well in anything that needs a little spice.