Herb Relish (Schug) and Matzo

Photo: Stephen Kent Johnson
Prep Time:
10 mins
Total Time:
10 mins

This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.


  • 1 jalapeno, halved (ribs and seeds removed for less heat, if desired)

  • 1 clove garlic, smashed

  • 1 bunch flat-leaf parsley, leaves and stems cut into 2-inch pieces (2 packed cups)

  • 1 bunch cilantro, leaves and stems cut into 2-inch pieces (2 packed cups)

  • Coarse salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Matzo sheets, for serving


  1. Pulse jalapeno and garlic in a food processor until finely chopped. Add herbs, season with salt and pepper, and pulse until finely chopped. With motor running, slowly add oil, processing until mixture resembles a loose paste. Serve in a bowl, with matzo.

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