Follow these steps for perfect results
cilantro
coarsely chopped
parsley
coarsely chopped
garlic
peeled
serrano peppers
stemmed
olive oil
ground cumin
black pepper
fresh ground
kosher salt
lemon juice
fresh
Cut and discard the tough stems from the cilantro and parsley.
Wash the cilantro and parsley thoroughly and pat them dry.
Place the cilantro, parsley, garlic, serrano peppers (or Thai chili peppers), olive oil, cumin, black pepper, salt, and lemon juice in a blender.
Start blending at low speed, stopping frequently to push down the ingredients as they combine.
Increase the blending speed and blend until the mixture is thoroughly combined and smooth.
Transfer the Szug to a storage container.
Taste and adjust the salt to your preference.
Top with a thin layer of olive oil, similar to pesto, to help preserve the color and flavor.
Store in an airtight container in the refrigerator for up to one month.
Expert advice for the best results
Adjust the amount of chili peppers to your desired level of spiciness.
For a smoother texture, add more olive oil.
Store in the refrigerator for up to a month.
Everything you need to know before you start
5 minutes
Can be made a few days in advance.
Serve in a small bowl alongside other condiments.
Serve with grilled meats or vegetables.
Use as a dip for pita bread or crackers.
Stir into yogurt or labneh.
Complements the spice and herbs.
Cuts through the richness and spice.
Discover the story behind this recipe
A staple condiment in Yemeni cuisine, used to add flavor and heat to a variety of dishes.
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