Spicy Schug Sauce
- 5 jalapeno peppers (for aesthetics, I use four green and one red)
- 1 cup parsley ((one bunch))
- 1 cup cilantro ((one bunch))
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Preparing recipes with spicy peppers takes a bit of care. Jalapeno and other hot peppers can leave a residue of capsaisin on your hands for hours or even days. Be careful not to touch your face, eyes or that of a child who needs something mid-preparation. Best is to use a pair of one time use gloves.
- Carefully cut and remove stems from the peppers.
- Next cut peppers lengthwise to remove seeds and any excess white pith. Most of the heat is in the seeds, so if you want to bring the heat to the next level, add some when the recipe is finished, but I doubt you will need it.
- Put the peppers in the food processor.
- Cut most of the stems from the parsley and cilantro. Leaving some stems is fine.
- Add the parsley and cilantro to food processor and give a rough chop. Schug should be a bit chunky, as opposed to a creamy pesto, but the texture is a personal choice.
- Then add the remaining ingredients and pulse, scraping down the sides, if necessary. Taste and adjust salt and seasonings to your liking.
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