Saturday, August 11, 2007

Schug (Spicy Cilantro Paste)

This is a purportedly Israeli spicy sauce that my dad would always make. Schug (the 'ch' is the back of the throat, hard sound) is an amazingly delicious paste that works wonders on sandwiches, meats, etc. It's also easy to make and freezes quite well.
-Buy 1-2 bunches of cilantro, chop off only the bottom 1/3 of the stems-Get several spicy peppers. I used Thai chili peppers since that's easiest to find where I live, but a good variety of Thai, Jalapeño, Habanero, etc will add to the depth of the paste, roughly chopped but not seeded (1-4 peppers per bunch of cilantro pending on how spicy you like it)-Peel several cloves of garlic (1 if you don't like garlic, 3-4 if you like the taste)Cook:
-In a food processor, pulse cilantro, garlic, peppers, a bit of olive oil (only enough to make the paste liquidy), and some salt. If it doesn't blend properly, add a bit more olive oil, slowly (you don't want it too oily), taste and adjust pepper or cilantro to taste-Store in a jar and refrigerate/freeze
-If you don't like it spicy, make sure to put in some flavorful but not spicy pepper, otherwise the sauce will only be cilantro
-I've never tried this but I reckon a bit of red onion might add to the flavor


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