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Green Schug

Green Schug

Some like it hot, and I do too. But not everyone does and I aim to please, so I use less spicy jalapenos and add a softer poblano pepper to my schug. If your family likes the burn, feel free to use all jalapenos.

Schug can be stored, covered, in the refrigerator, for up to 1 week, or frozen for up to 1 month. 

If you prefer to make your schug red, try our recipe for Red Schug.

  • Prep Time
  • 3 cupsServings


  • ¼ pound jalapenos, stemmed and seeded
  • ¼ pound poblano peppers, stemmed and seeded
  • 1 cup cilantro leaves
  • ½ cup mint leaves
  • ½ cup flat leaf parsley leaves
  • 1 teaspoon caraway seeds
  • 6 large, juicy cloves garlic, coarsely chopped
  • ¼ or more extra virgin olive oil
  • Water as needed
  • Kosher salt


  1. Pulse jalapenos, poblanos, cilantro, mint, parsley, caraway, garlic, evoo and water to create a thick paste.
  2. Adjust seasoning with salt.