• 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
• 4 garlic cloves
• 1 cup canola oil

“The thing about schug that’s awesome,” chef Michael Solomonov of Philadelphia’s Zahav begins, “is that you find it alongside harissa on every table in Israel.” The fiery green chile sauce hails from the Yemenites who brought it to the region in the 1950s, contrasting the roasted red chile harif (hot sauce) from North Africa. “I think that’s interesting from a sociological point of view; that flavor has popped in from everywhere.”

Tasting Table, Pour Some Schug on Me