Adapted from Joshua McFadden's Six Seasons Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything. Note: You'll see in the video I only used 1 chili — it was all I had on hand that day! — and I didn't add lemon zest...I forgot. All of this is to say the recipe is very forgiving. As long as you include some toasted spices and something that provides a little heat, and as long as you get the balance of lemon to olive oil right, you'll be good to go.
Sweet cherry tomatoes and Moroccan spices come together in 20 minutes to make a rich, rustic, spicy cherry tomato sauce that you just want to put on everything!
Making this Vegan Chipotle Sauce is our favorite way to add a zesty kick to all of our favorite tacos, burritos, nachos, and more. It's also the perfect dipping sauce and the best way to use up leftover chipotle peppers. All you need is 8 ingredients and a couple of minutes to make. Once you try it, we promise it will be your new go-to!
Add some spice to your life, and to your kitchen, with this authentic Yemenite schug recipe. Schug is often eaten on falafel in pita or meat dishes like shawarma. It's also great with humus, grilled chicken, yogurts, eggs or anything you want to add some kick to.I’m an Ashkenazi girl with a Separdic stomach. And at my Shabbat table, we have guests from all over the world where we typically have six continents represented. You know my motto is "keeping everyone around the table happy!" This also applies when serving hundreds of guests each Shabbat. By night, I serve fish simmering in the traditional spicy Moroccan tomato sauce Charaime (Haraimi). By day, it's baked salmon with lemon or pesto. And there are salads and dips running the entire spectrum of Jewish cuisine, including plenty of schug. This recipe can be made ahead since it can last days in the fridge. (But it won’t because it will be devoured). And since it is so fast and easy, it can be made fresh each time. I’ve made schug with an immersion blender, but I recommend preparing it in a food processor for the best consistency.There are many different variations of red or green schug recipes around, and there are even different spellings: schug, zhug and skhug. The delicious taste of this hot sauce comes from the blend of nutritious fresh produce and a list of spices that also have their share of vitamins. By the way, did you know that the longer a green chili pepper sits on the vine, it begins to change color until it’s red?
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