By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
80 cal · 10 min
Herb Relish (Schug) and Matzo
Recipe GLPR64bbbc982505ef
A vibrant, zesty herb relish traditionally served with matzo. Fresh parsley and cilantro are blended with jalapeño and garlic, then brightened with extra-virgin olive oil to create a flavorful condiment. Serve alongside crisp matzo sheets for dipping or to accompany your meal.
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Ingredients
1 jalapeño, halved with ribs and seeds removed (for milder heat)
1 clove garlic, smashed
2 packed cups fresh flat-leaf parsley, leaves and stems cut into 2-inch pieces
2 packed cups fresh cilantro, leaves and stems cut into 2-inch pieces
Coarse salt to taste
Freshly ground black pepper to taste
¼ cup extra-virgin olive oil, plus more for drizzling
Matzo sheets, for serving
Directions
Combine the smashed garlic clove and jalapeño halves in a food processor.
Add the cut parsley and cilantro pieces to the food processor.
Pulse the mixture until it reaches a coarse, chunky consistency with visible herb pieces.
With the food processor running, drizzle in the ¼ cup extra-virgin olive oil in a thin stream until fully incorporated.
Season the relish with coarse salt and freshly ground black pepper to taste.
Transfer the relish to a serving bowl and drizzle with additional olive oil if desired.
Serve the herb relish alongside matzo sheets for dipping or as an accompaniment to your meal.
Comments
This is a smart, fast condiment that plays to Charlotte's market strengths: jalapeño, garlic, and fresh herbs are stocked year-round at every major chain, and matzo is a reliable shelf staple at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Cost per serving runs about 30–40 cents when you buy a bunch of parsley and cilantro, a clear bargain for a versatile green sauce. The stated 10 minutes is honest—there's no cooking, just rough chopping and a pulse in a food processor or blender. The caveat is storage: this is best the day it's made, as the herbs oxidize and darken within a day or two, so plan to serve it fresh alongside grilled chicken, roasted vegetables, or as a dip the same evening you make it.
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