Fermenting schug—the bright, fiery Middle Eastern condiment—not only preserves it but adds wonderful complexity to the already intensely flavored sauce.

December 2018

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • Place chiles and salt in a food processor; process until mixture is slightly coarse and loose, 2 minutes to 2 minutes and 30 seconds, stopping to scrape down sides as needed. Transfer to an airtight container. Let stand at room temperature for 3 days. (If desired, transfer to refrigerator, and chill up to 1 week.)

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  • Just before serving, add lemon juice, olive oil, and coriander to schug, and stir until blended.

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