Schug is a spicey additive that has its roots in Yemen. You can mix it with sauces, salads and soups. My father-in-law used to make it at home after learning the recipe from a Yemenite Jew colleague of his. I asked him on occasion how he made it, but it was only several years after he passed away that I set out to reconstruct the recipe. Today I make a schug that is different from what I recall was his, but has developed in the direction my wife and I like it best.
fresh cilantro leaves (Koriander, כוסברה)
lots of garlic
Every time I take the ingredients in different proportions. It really depends on the season and what I know of the quality, strength of taste, in the ingredients. Right now, because the warm season has started, I use more salt and oil to prevent early molding.
Clean four green peppers: cut off the top and bottom, throw away the seeds and cut them in easy to chop pieces and throw in a blender. Add one tea spoon of salt, one tea spoon ground cardamom, one tea spoon ground cumin and half a tea spoon fine ground black pepper and a spoon oil. Blend. Add a handful of cilantro leaves (100-200 gram) and seven cloves of garlic. Blend until the whole becomes a green paste. Add more oil and the juice of one lemon. Blend for five minutes.