Citric Acid Free Herb & Ginger Schug
This vibrant green condiment is punchy, aromatic, and deeply satisfying — the kind of sauce that makes everything it touches taste more alive. Heaps of fresh cilantro and flat-leaf parsley form the herbaceous backbone, while fresh ginger adds a warm, slightly spicy edge that sets this version apart from more traditional preparations. Ground turmeric and Ceylon cinnamon bring a subtle earthiness and gentle sweetness that round out the heat without overwhelming the brightness of the herbs. For anyone avoiding citric acid additives, store-bought hot sauces and condiments can be a minefield of hidden preservatives and acidulants — this one skips all of that entirely, using fresh lemon juice as the only acidic element. A slow drizzle of extra-virgin olive oil brings everything together into a coarse, spoonable paste that clings beautifully to whatever you're serving it with. A short rest in the fridge before serving lets the flavors bloom and meld, so a little patience goes a long way here. Spoon it over roasted vegetables, grilled proteins, or flatbread and watch it disappear fast.
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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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