When you have some 1 or more fresh or wrinkly jalapeños that you’re not sure what to do with, make this yemenite chimichurri. It would last for a month and you can use it during the week on avocado or peanut butter toasts, roasted vegetables sandwiches and braised dishes. If you love that your mouth is on fire then chop the whole pepper (without the stem). If you prefer medium spicy then remove some of the placenta, Capsaicin Glands and seeds. For mild spicy, remove all the placenta, seeds and Capsaicin Glands and do it with gloves. The good thing about this recipe is that you don’t need a food processor.
Schug, Spicy Herb & Garlic Sauce
- 1 green hot pepper such as jalapeño - stem and seeds removed
- 1 garlic clove
- Handful cilantro*
- Handful parsley - optional
- Olive oil
- 1 teaspoon apple cider vinegar
- Put the pepper, garlic, cilantro and parsley on a cutting board and chop as fine as possible. Put in a jar and cover with olive oil. Add the vinegar and salt and mix. Seal and store in the fridge up to a week.