Middle Eastern Hot Sauce - “Schug”

After yesterday’s mujadara recipe, I was thinking of Middle Eastern food. This hot sauce really brightens things up, from mujadara to cauliflower and pretty much anything else you can think of. Pronounced “schug” where the “ch” is like a guttural h, sometimes written as “kh.” While the heat level in jalapenos varies, if you leave the seeds in, it will typically be very spicy. (Adapted from The Spruce Eats. Inspiration photo from Alexandra’s Kitchen.)

Ingredients

• 4 jalapeño peppers

• 4 cloves garlic (peeled)

• 1/2 cup parsley

• 1/2 cup cilantro

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/2 cup olive oil

Instructions

1. Remove the stems from the jalapeño peppers. If you like a very spicy sauce, leave the seeds in; otherwise, remove them.

2. Add the garlic cloves, parsley, cilantro, lemon juice, salt, ground cumin, and ground coriander to the food processor and pulse a few times to chop everything up. With the machine running, pour the olive oil through the feeder tube to create an emulsion. The final sauce should still be a little chunky and have pieces of herbs in it.

3. Enjoy!

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