Schug – Hot Sauce



  • 1 cup parsley
  • 1 cup cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cardamom
  • 1 tablespoon kosher salt
  • 20 serrano chiles, stems removed
  • garlic cloves
  • 1 cup canola oil


In the base of a food processor, combine all of the ingredients, except the canola oil. Pulse until a coarse paste forms. Transfer the mixture to a large bowl and stir in the oil. Use immediately or store the schug in an airtight container in the refrigerator for up to 1 month.


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