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Schug, Zhoug, Zhug recipe, Green chili paste, chili herb paste, israeli food, mediterranean food, salsa, green chili sauce

ZHUG (SCHUG)

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Author: Hello Ani
Zhug, or also called Schug is a spicey condiment that is a staple in Israeli cuisine, but widely spread through eiropa.
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US Customary - Metric

Ingredients

  • 5 jalapeños - cut in big chunks
  • 2 garlic cloves
  • 1 small bunch of cilantro
  • 1 small bunch of flat leaf parsley
  • 1 teaspoon salt
  • ¼ tsp cumin
  • ¼ teaspoon cardamom
  • ¼ cup olive oil - extra virgin

Instructions

  • 1. Depending on the spiceyness of the pepper: If the green part of the pepper is hot, then cut the pepper lenghtwise and remove most of the seeds and membrane. If mild, leave seeds attached. Usually chily peppers are spicier at the ending part. You may need to use a pair of gloves. Cut in big chunks.
    2. Place jalapenos in a food processor, and pulse. Then add salt, cumin, cardamom, parsley and cilanantro. Pulse again a few times, then add the olive oil. Pulse the mixture, scraping down the sides periodically, until the mixture resembles a coarse pesto. We want to leave a little texture. If you like you can add a little bit more olive oil.
    Transfer mixture to a glass storage container with airtight lid. Refrigerate after using. Shug stays fresh for about 1 week.

Nutrition

Calories: 43kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg
COURSE: Condiments
CUISINE: Mediterranean
KEYWORD: jalapeno garlic salsa, jalapeno paste, Jalapeno pepper dip, Schug
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