This 7-ingredient schug sauce takes just minutes to pull together and can be drizzled on everything from roasted veggies to grains, even your favorite proteins. Dinner will never be the same again.
You know the Gilmore Girls episode where Sookie makes some amazing sauce and Lorelai tastes it and says “I want to take a bath in that sauce!”
That’s literally all I could think of the entire time I was making the schug sauce. It’s truly the sauce that you’d want to take a bath in.
Not only is it absolutely delicious, but it goes with anything and everything making it an awesome thing to prep over the weekend and use all week to make meals more interesting.
Grill up some chicken, slather it in this sauce, and your family will love you. Boil some corn on the cob, drizzle it with this sauce and everyone will ask for seconds. Roast some sweet potatoes, dunk them in this sauce and…okay you get the point. But seriously. It’s that good and that versatile.
I often say that all you really need to make a good meal great is a fun and unique sauce and this definitely fits the bill.
It is spicy since it includes jalapenos but you can alter the amount of heat depending on how many jalapenos you use (and whether or not you use the seeds. Including the seeds = hotter).
It’s an awesome do-anything sauce to keep in your back pocket when you’re feeling uninspired in the meal arena. It took this easy grain bowl from “just ok” to incredible in an instant and it makes a boring chicken dinner way more exciting.Print
This 7-ingredient schug sauce takes just minutes to pull together and can be drizzled on everything from roasted veggies to grains and your favorite proteins. Dinner will never be the same again.
For the Sauce:
- 2–4 jalapeño peppers (with seeds if you want to add spice, without if you don’t)
- 3–4 cloves garlic (peeled)
- 1 cup packed parsley (mostly leaves, a few baby stems are ok)
- 1 cup packed cilantro (mostly leaves, a few baby stems are ok)
- Juice of one lemon (or ~1 tablespoon lemon juice)
- 1/4 teaspoon ground cardamom or coriander
- 1/4 teaspoon ground cumin
- Salt & pepper, to taste
- Olive oil (~1/2 cup)
For the Bowl:
- 1 cup farro, cooked in chicken broth
- 1 cup canned black beans that have been drained & rinsed
- 1 medium sweet potato, cubed & roasted (*see note #1 for roasting instructions)
- 6 oz. cooked chicken (grilled, baked or rotisserie all work)
- 1 avocado
- Olive oil
- Salt & pepper
- Schug sauce
- Optional for topping: freshly chopped cilantro, cotija cheese
For the Sauce:
- Add everything into a food processor and process while streaming in olive oil.
- Stream olive oil in until you’ve reached desired consistency (less will make for a thicker sauce, more will make for a thinner sauce).
- Taste test and add more jalapenos and spices or seasonings as desired.
For the Bowl:
- In two bowls, layer farro, black beans, sweet potato, chicken & avocado.
- Top with a drizzle of olive oil, salt, pepper, schug sauce and freshly chopped cilantro and cheese, as desired.
- To roast sweet potatoes, preheat oven to 425 degrees F and line a baking sheet with parchment paper. Peel a medium sweet potato and cube or slice into half moon shapes. Drizzle with olive oil, sprinkle with salt & pepper, toss and roast for 20-25 minutes or until lightly browned and crisp.
Keywords: sauce, dinner, schug sauce
schug sauce recipe from the spruce eats1