Lupin Free Herb & Ginger Schug
This vibrant Yemeni-inspired hot sauce is bold, herbaceous, and layered with warmth from fresh ginger, turmeric, and a whisper of Ceylon cinnamon. Cilantro and flat-leaf parsley form the bright green backbone, while garlic and lemon juice sharpen everything into a sauce that's punchy enough to wake up any plate it touches. The food processor does most of the heavy lifting, bringing everything together into a coarse, spoonable paste with real texture — not a smooth, lifeless purée. It's the kind of condiment that makes grilled meats, roasted vegetables, eggs, and even a simple piece of flatbread taste like they were always meant to be eaten this way. Every single ingredient here is a whole, recognizable food — fresh herbs, spices, citrus, and olive oil — so there's nothing hidden to worry about, which is exactly what you want in a sauce you'll reach for constantly. A short rest in the fridge before serving lets the flavors bloom and mellow into something even more complex than the sum of its parts. Make a jar on Sunday and you'll find yourself putting it on everything by Wednesday.
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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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