A milder version of spicy schug mixed with tomato, offering a sweeter flavor while maintaining a spicy kick. This dip is perfect for spreading on bread or enhancing various dishes.
1: Start by cutting your jalapeños in thirds and set aside. Remove inside part of the tomatoes as well and set aside.
2: In a high speed blender or food processor, combine cilantro, preserved lemon and garlic then process until mostly fine.
3: Add tomatoes and jalapeños then process until desired consistency is reached. Pulse and scrape the sides of the blender a few times.
4: Salt it at the end. Add olive oil on top and store in the fridge. Always top with olive oil before serving.
