Schug
Make up a batch of this spicy, garlicky, herby sauce and keep it in your fridge to add as an accouterment to baked beans, tortilla soup, nachos, steak, fish, grilled veggies, potatoes, fried eggs, even mixed into a vinaigrette or mayonnaise.
Ingredients
- 10 (14 oz) jalapeño peppers, 8 with seeds and ribs removed and 2 with seeds and ribs intact for extra heat
- 10 cloves (2 oz) garlic
- 2 cups (2 oz) fresh cilantro leaves and tender stems
- 2 cups (2 oz) fresh flat-leaf Italian parsley
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cardamom
- Zest and juice of 1 lemon, about 2 teaspoons zest and 2 tablespoons juice, preferably organic
- 1 to 2 teaspoons kosher salt
- 3/4 to 1 cup olive oil
Instructions
- In a food processor fitted with a steel blade, combine jalapeños and garlic and pulse until coarsely chopped.
- Add cilantro and parsley and pulse until a thick paste forms, 3 to 5 minutes.
- Add cumin, coriander, cardamom, lemon zest and juice, and salt. Pulse to combine.
- With the food processor running, pour in about 1/2 cup of the olive oil and blend well. Taste and season with salt.
- Slowly drizzle in remaining 1/4 to 1/2 cup of olive oil to form a pesto-like sauce. The schug will keep for a couple of weeks in a sealed jar in the fridge and can also be frozen.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 18mg | Fiber: 1g | Sugar: 1g