On the jar: Ironroom S'chug
blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minIronroom S'Chug
Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.
Michael Solomonov's Ironroom S'chug, from the published recipe.
Ratio
Ingredients
- Serrano — 20 serranos, stems removed
- Parsley — 1 cup leaves (30 g)
- Cilantro — 1 cup leaves (30 g)
- Garlic — 4 cloves
- Salt — 1 Tbsp kosher (18 g)
- Cardamom — 1 Tbsp ground (6 g)
- Coriander — 1 Tbsp ground (5 g)
- Lemon Juice — 2 Tbsp (30 ml)
- Canola Oil — 1 cup (240 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ironroom S'chug wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.
Originally published as S'chug (Schug).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Zahav / Michael Solomonov (published adaptations) (published as “S'chug (Schug)”). Full citation lives in Provenance.