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.
Green Schug
Servings
3 Servings
Ingredients
- 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
Instructions
- Pulse jalapenos, poblanos, cilantro, mint, parsley, caraway, garlic, evoo and water to create a thick paste.
- Adjust seasoning with salt.
The schug I buy from Israel (and eat in Israel) does not taste the same as the schug I make in the USA… Is the difference the peppers gown in Israel in Israeli soil, or the exact type of pepper, or ???????? I need to find out the “Schug Secret”!
Haha, I don’t know, I find all the schugs even around Israel are different and have their own unique flavor, and I do think everyone makes it differently.
Thank you very much. That is what I was hoping to hear. I will start off with the shorter ones.
(I don’t mind it hotter but my wife objects.)
Shabbat Shalom
I am sure you can find jalapenos at the Shuk, I live in Beersheva and I can find them at some of my local markets, but not all the time, they show up every once in a while. However, any combo of peppers will work, you just have to be careful how spicy they are. The regular long hot green peppers that are most common in Israel are pretty close heat wise to jalapenos, but you can start with less and add more to taste.
The million dollar question, which you might be able to answer as I understand you are now in Israel, is, where does one find jalapenos in Jerusalem? How does substitute the the normal Israeli chilli for thejalapenos?
Yes, we like to change things up.
Schug with mint? Is that a modern twist?
You take the seeds out, you take the heat out.