This spicy schug sauce (also called Skug, Zhug and Zhoug) with jalapeno, garlic, and cilantro is incredibly easy to make and so good on grilled and stewed meats and roasted vegetables.
How to Make Schug Sauce
- Combine the ingredients. Process until smooth.
- Add seasoning. Transfer to a jar.
- Add oil. Refrigerate until ready to use.
How Long Will Schug Sauce Keep?
Always use fresh ingredients to ensure a longer shelf life. Store your schug sauce in an airtight container in the refrigerator.
When stored properly, this hot sauce can keep for up to 1 month. This hot sauce can also be frozen, however the potency of the hot sauce may be slightly diminished as a result of the freezing process.
What to Serve with Schug Sauce?
Schug sauce is versatile and can be used to add spice to various dishes. Try it with grilled meats, vegetables, sandwiches, or as a flavorful addition to dips and dressings. You can also use it as a flavorful hot sauce for pizzas, burritos, and other fun foods.
Why Is My Schug Sauce So Chunky?
If you prefer a smoother sauce, blend it longer in the food processor or add a bit more olive oil. For a chunkier texture, blend for a shorter period or simply add less oil. You can also add in some minced jalapeno at the end for more spice and texture.
Can I Use Dried Spices for This Schug Sauce Recipe?
Yes, you can use dried spices if fresh ones are not available. You will need roughly half the amount of the fresh spices since dried spices tend to be more concentrated. Also, the texture of dried spices may end up being more gritty once blended, so it will have a different texture.
How to Adjust the Spice Level
You can adjust the spice level of this schug sauce quite easily. For a hotter sauce, simply leave in the seeds and membranes of the jalapeno before blending.
On the other hand, if you prefer a milder sauce but still want to preserve the natural flavor of the jalapeno, make sure to remove the seeds and inner membranes of the jalapenos.
Schug Sauce (Skug, Zhug, Zhoug)
Ingredients
- 3 jalapeno peppers, seeded and chopped
- ⅓ cup chopped cilantro
- 3 garlic cloves, minced
- 1 tsp cumin
- pinch cardamom
- ½ cup olive oil plus extra for covering
- salt and black pepper to taste
Instructions
- Add the jalapeno peppers, cilantro, garlic, cumin, cardamon and olive oil to a food processor and process to a smooth mash.
- Season to taste with salt and black pepper.
- Transfer to a jar.
- Top with extra oil and refrigerate until ready to use.
- The sauce will keep in the fridge for up to a month or you can freeze it.
