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Schug (Yemeni Hot Sauce)Move over chimichurri!  This will be your go-to sauce for the summer.  I found this over at the Tasting Table.  Those folks come up with some amazing dishes, it’s not surprising to find this gem on their website.  And this most certainly is a gem.  Schug (Yemeni Hot Sauce) IngredientsThis is not for the faint of heart.  This is hot!  Screaming hot!  But, you’ll also get a nice grassy, freshness from the fresh herbs, and the lemon juice and garlic add sharpness and the whole thing is a lovely mess of flavors.  And mess is a good thing, in this case.

This is about as simple as it gets.  GarlicI put the garlic into the handy-dandy food processor bowl first and whirl that around.  Schug (Yemeni Hot Sauce)Then, I add everything else but the oil.  Schug (Yemeni Hot Sauce)You want this chopped to bits, so be careful not to overprocess. We want this to be streaky and broken, not smooth and emulsified.  Schug (Yemeni Hot Sauce)I put the mixture in a glass jar with a nice, tight-fitting lid, pour in the oil and lemon juice, and give it a good stir.  That’s it!  And it keeps well, too.  Pop a lid on that jar and store it in the fridge for up to a month!

In all honesty, when I read the recipe I thought it might be a tad too hot for us.  I do love me some heat, but I also like to taste the food, too.  So, I thought I’d err on the side of caution and I removed about half the seeds and membranes from the chiles.  Turns out, this was a good move.  It’s still nice and hot, but it is edible…man, is it edible!  Do you have any idea how good this will be on grilled lamb?  Or roasted chicken?  Or on scrambled eggs?  Yeah, we’re going to have this on hand all the time!

Schug (Yemeni Hot Sauce)

  • Servings: Makes about 2 cups
  • Difficulty: Easy
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  • 1 cup parsley
  • 1 cup cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cardamom (I used about half this amount)
  • 1 tablespoon kosher salt
  • 20 Serrano chiles, stems removed
  • 4 garlic cloves
  • 1 cup canola oil (I use part olive oil)

In the base of a food processor, combine all of the ingredients, except the oil.  Pulse until a coarse paste forms. Transfer the mixture to a large bowl and stir in the oil. Use immediately or store the schug in an airtight container in the refrigerator for up to 1 month.

From Tasting Table

It is suggested that you may change-up the spices, to say, some ground cumin or fenugreek…could be very interesting to add some fresh mint, too.  Oh, the possibilities.

I made half the recipe, as I’ll be off to parts unknown for a bit and The Latin Lover will be here all by his lonesome.  But, when I return….