Looking for a new hot sauce to spice things up? This one contains precisely 20 whole serrano chiles—ribs, seeds and all. If you are a lover of heat, this will soon become your go-to condiment. Step aside, chimichurri; there's a new sauce in town.
Early origins of schug can be traced back to Yemen, but it's used in many parts of the Middle East today. And it's easy to see why. The fresh green chiles offer a bright and crisp heat that's nicely offset with garlic, herbaceous notes from the parsley and cilantro, and a puckered finish, thanks to freshly squeezed lemon juice. Chef Michael Solomonov adds ground coriander and cardamom to this particular version, but he encourages experimenting with different spice combinations, such as fenugreek and cumin. Solomonov does warn, however, to be careful not to overprocess the mixture. It should be streaky and broken, not smooth and emulsified.
To learn more, read "Pour Some Schug on Me."
Recipe adapted from Michael Solomonov
Yield: 2 cups
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
1 cup parsley
1 cup cilantro
2 tablespoons lemon juice
1 tablespoon ground coriander
1 tablespoon ground cardamom
1 tablespoon kosher salt
20 serrano chiles, stems removed
1 cup canola oil
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