Honey Free Herb & Ginger Schug
Schug is the kind of condiment that makes everything it touches more exciting — bright, herby, and layered with just enough warmth to keep you coming back for another spoonful. This version leans on fresh cilantro and flat-leaf parsley as its backbone, with garlic and ginger adding a punchy, aromatic depth that feels bold without being overwhelming. Ground turmeric and Ceylon cinnamon bring a subtle earthiness that sets this apart from a basic herb sauce, giving it real complexity in every bite. Many store-bought hot sauces and condiments sneak in sweeteners, so making your own from scratch means you stay in complete control of what goes into the jar. The whole thing comes together in a food processor in just a few pulses, finishing with a slow drizzle of olive oil that binds it into a coarse, spoonable paste with gorgeous texture. A short rest in the fridge lets the flavors bloom and meld, so patience pays off here. Spoon it over roasted vegetables, grilled proteins, eggs, or flatbread — honestly, it's hard to find something it doesn't improve.
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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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