Pistachio Free Herb & Ginger Schug
This bright, herbaceous condiment is a Yemeni-inspired hot sauce built on a generous base of fresh cilantro and flat-leaf parsley, sharpened with raw garlic and a hit of fresh ginger that gives it a warmth unlike anything from a bottle. Ground turmeric and Ceylon cinnamon add a subtle, almost floral depth that makes the whole thing feel layered and complex without being fussy. Everything comes together in a food processor in just a few pulses, so you end up with a coarse, spoonable paste that has real texture and character rather than a smooth, featureless purée. A squeeze of lemon juice brightens it at the end, and a short rest in the fridge lets the flavors bloom into something genuinely addictive. Since every ingredient here is a whole herb, spice, or pantry staple, there are no hidden additives or shared-facility concerns to navigate — just clean, straightforward food. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread, and it will quickly become the jar you reach for first.
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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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