Schug is a Yemenite chili sauce (or in my case it’s a coriander pesto as I can’t handle any chili).
- 40 g (1 cup/large bunch) coriander and stalks
- 30 g (3/4 cup/3/4 bunch) parsley and stalks
- 1-10 green chilies (depending on their heat and your tolerance)
- 8 garlic cloves, peeled
- 1 teaspoon caraway seed
- 1 teaspoon cumin seeds
- Juice of 1 lemon
- 2 large pinches of salt
- 2 tablespoons olive oil
In a pestle and mortar, crush the cumin and caraway seeds. Add the salt and crush the garlic too.
Transfer to a food processor with the herbs, lemon juice and chilies and blend to a paste. Add the oil and blend again. Check for seasoning.
