Zhug (also spelled skhug, schug or s’hug) is a popular condiment found in Yemenite Jewish cuisine. I discovered zhug while having breakfast at my local Israeli breakfast spot in Brooklyn and immediately became addicted. Think of this sauce as a fresh, fiery middle eastern pesto; perfect dolloped into soups, slathered in a sandwich, or my favorite-- on eggs. The general framework for this recipes includes fresh parsley and cilantro, pulsed with spices, and hot peppers. Experiment with your favorite pepper (Thai chiles, even) and add more depending on the heat you can handle. Make a batch now and use it throughout the week. —Lyna Vuong
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jalapeno, halved and de-seeded. Start with 1 pepper and add more according to your heat preference.