While rooting around Holy Land Market the other day, I came across one of my favorite condiments:s’chüg. It’s a Yemenite/Israeli hot sauce, a rough mash of red chiles, sweet red peppers, a big dose of garlic and cilantro. It’s sharply hot but not painful, with a rounded sweetness from the sweet peppers. It’s really delicious, so much so that I like to eat little spoonfuls right out of the jar. There’s also a green version, made from green chiles and peppers.
Because it’s so flavorful, and has a pleasant, rough texture with lots of chile seeds, you can use it to add zip and color to almost anything. I like it stirred into hummus, added to soups (especially lamb-and/or chickpea-stews), spooned on top of steak, or used as a sandwich spread. Throughout much of the Middle East it’s a popular condiment on falafel and shawarma sandwiches.
You can get s’chüg at Holy Land Market (122 St. Mark’s Place) or Fairway.