Piquant schug makes a fantastic condiment for pita and falafel sandwiches. This recipe is based on one in Claudia Roden’s The Book of Jewish Food (Knopf, 1996), and it first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
- 8 oz. jalapeños, stemmed
- 2 cups fresh cilantro
- 5 tbsp. canola oil
- 1 tsp. caraway seeds
- 6 cloves garlic, chopped
- 4 pods green cardamom, seeds removed and reserved
- Kosher salt, to taste
- Combine jalapeños, cilantro, oil, caraway seeds, garlic, cardamom seeds, salt, and 5 tbsp. water in a food processor, and purée until smooth.