Artificial Food Coloring Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herbaceous, and layered with warmth from fresh ginger, turmeric, and Ceylon cinnamon — the kind of sauce that makes everything it touches taste more alive. Every ingredient here is a whole, recognizable food: fresh cilantro, flat-leaf parsley, garlic, lemon juice, and good olive oil, blended into a coarse, spoonable paste with nothing artificial in sight. For anyone navigating synthetic dyes in store-bought condiments and hot sauces, this is a genuinely satisfying alternative that you can make in minutes with a food processor. The golden-green color comes entirely from the herbs and turmeric, so what you see is exactly what you're eating. A short rest in the fridge lets the flavors meld and deepen before you spoon it over roasted vegetables, grilled proteins, eggs, or warm flatbread. The coarse texture is intentional — it gives the schug body and presence rather than the thin, uniform look of a commercial product. Make a jar on Sunday and you'll find yourself reaching for it all week.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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