High Fructose Corn Syrup Free Herb & Ginger Schug
Schug is a Yemeni-Israeli hot sauce that punches way above its weight — herbaceous, bright, and warming all at once — and this ginger-forward version is genuinely addictive. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label wondering whether a condiment has been sweetened with something it shouldn't be. Store-bought hot sauces and jarred herb pastes are notorious for sneaking in sweeteners, which makes a from-scratch approach like this one so satisfying to pull off. The food processor does most of the work, bringing together cilantro, parsley, garlic, and fresh ginger into a coarse, spoonable paste that's bold without being one-dimensional. Ceylon cinnamon and turmeric add a subtle warmth that sets this apart from a standard herb sauce, while fresh lemon juice keeps everything tasting alive and vibrant. A short rest in the fridge before serving lets the flavors bloom and meld together beautifully. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it improves almost everything it touches.
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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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