How to Make Green Schug (Zhug/Shug) – Middle Eastern Pepper Paste

Green schug (not so easy to pronounce – more like “s’choog” – often spelled as shug or zhug) is a vibrant, spicy Yemeni condiment that became a beloved staple in Israeli cuisine thanks to Yemenite Jewish immigrants who brought it with them in the mid-20th century. Traditionally made with green chilies, garlic, herbs, and warm spices, schug is bold, aromatic, and deeply rooted in Yemenite culinary tradition.

In Israel, it found a new home—tucked into warm pita sandwiches alongside crispy falafel, juicy shawarma, or grilled vegetables. You can definitely check out my other Middle Eastern recipes for more pita sandwich toppings and fillings! Green schug cuts through richness with heat and brightness, adding a fiery herbal punch that balances creamy tahini, pickled vegetables, and smoky meats. This version uses jalapeños or serranos—perfect substitutes when traditional Middle Eastern peppers aren’t available.

Btw – there is a fermented pepper green schug recipe in my first cookbook that has an amazing flavor – and it will last MUCH longer since it naturally preserves itself through the fermentation process. The EVOO is added after the ferment for food safety reasons. My second cookbook also has more Middle Eastern condiment recipes!

Yield:

About ¾ cup (6 fl. oz.)

Equipment:

• Cutting board & knife
• Citrus hand press (optional)
• Microplane or fine grater (optional, for lemon zest)
• Measuring cups & spoons
• Garlic press (optional)
• Small food processor
  • Or a blender—just be careful not to over-process

Ingredients:

• 1 cup chopped flat-leaf parsley (½ bunch fresh parsley; 30g)
• 1 cup chopped cilantro (½ bunch fresh cilantro; 30g)
  • Or use a full bunch of parsley if avoiding cilantro
  • Optional: a few added mint leaves
• 3 TBSP extra virgin olive oil
• 1-2 garlic cloves, peeled & minced
• 1/4 tsp cumin
• ¼ tsp ground cinnamon
• 1/4 tsp coriander powder
• ¼ tsp ground black pepper
• Pinch of ground cardamom (optional)
• 3–4 green jalapeños (medium heat) or 5–6 serranos (hotter)
  • Seeds and ribs mostly removed
• Juice of 1 lemon
• Zest of ½ lemon (optional)
• ¼ tsp salt (starting amount—adjust to taste)

Instructions:

1. Prep the herbs and chilies: Wash and dry parsley and cilantro. Roughly chop to help the processor or blender blend evenly. Slice chilies lengthwise, remove most seeds and ribs (a grapefruit spoon works great!), and chop into chunks.

2. Juice and zest the lemon: Use a citrus press or reamer to extract juice. Zest half the lemon if using, and set aside.

3. Load the processor or blender: Add herbs, chilies, garlic (pressed or chopped), spices, lemon juice, zest (if using), olive oil, and salt.

4. Pulse to blend: Process for 30–45 seconds. If using a blender, use short pulses and scrape down the sides as needed. You’re aiming for a slightly coarse, spoonable paste—not a puree. It should look vibrant and textured, with flecks of herbs and chilies still visible.

5. Taste and adjust: Sample the schug. Add more salt or lemon juice if needed. Want more heat? Toss in another half chili and pulse again.

6. Serve or store: Use immediately, or refrigerate in an airtight container for up to a week. (After that point, the fresh cilantro flavor breaks down.) The flavor deepens and mellows over the first 24 hours, and the color will dull and darken somewhat too (all normal).