Mrs Fisher’s Schug (Skhug Zhug)

This Green Schug recipe is from Paul (Etan) Fisher of Laguna Niguel, California. Paul posted these photos  along with the recipe on our Facebook Group: I Love and Support Galilee Green

Mrs Fisher’s Schug

Schug, also known as zhug or skhug, is a spicy Israeli hot sauce with Yemeni origins. Jews from Yemen brought this condiment with them to Israel.

It is made from hot peppers, garlic, cilantro, and various spices like cumin and cardamom.

Schug comes in two main varieties: green (herb-based) and red (pepper-based). It’s a versatile condiment used to add a fiery kick to dishes like shawarma, falafel, hummus, and grilled meats.

You can also drizzle it over eggs, vegetables, or even pizza for an extra burst of flavor. Schug is a staple in Israeli cuisine, loved for its bold and vibrant taste

Throughout the years, Paul has shared some of his “GGOO creations” with me, as well as words of encouragement.

Here’s how Paul described this post…

Paul and Mom

“Made some skhug for the New Year from my mom’s recipe.

I freeze the extra in mason jars.”

Mrs Fisher’s Green Schug Recipe

Ingredients

You can freeze schug in mason jars!

• 5 bunches fresh cilantro leaves
• 1 cup fresh parsley leaves (packed)
• 6 jalapeño peppers (seeded for less heat, if desired)
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup Galilee Green Olive Oil
• 1-2 tablespoons lemon juice (to taste)

Directions:

1. Prep the Herbs and Peppers: Rinse the cilantro, parsley, and jalapeños. Remove the stems from the herbs. For a milder skhug, remove the seeds from the jalapeños.
2. Blend: In a food processor, combine the cilantro, parsley, jalapeños, garlic, cumin and salt. Pulse until everything is finely chopped.
3. Add Olive Oil and Lemon Juice: While the processor is running, slowly add the olive oil and lemon juice. Blend until you get a smooth, slightly chunky paste.
4. Adjust Seasoning: Taste and adjust the seasoning as needed. You can add more salt, lemon juice, or peppers depending on your preference.
5. Store: Transfer the skhug to a clean jar. It can be stored in the refrigerator for up to a week. I make a lot of extra and freeze in mason jars.

Enjoy!

Thank you so much for sharing your Mom’s recipe Paul! May your mother continue to get much nachas from you and your family.