Tree Nut Free Herb & Ginger Schug
Bright, herby, and loaded with bold flavor, this Yemeni-inspired condiment is the kind of sauce that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the green backbone, while fresh ginger and garlic bring a sharp, aromatic heat that builds beautifully with every bite. A pinch of ground turmeric and Ceylon cinnamon give it a warmth that feels almost exotic without being overwhelming — it's the detail that separates a good schug from a great one. The whole thing comes together in a food processor in just a few pulses, finished with bright lemon juice and a slow drizzle of olive oil until you hit that perfect coarse, spoonable consistency. Traditional schug recipes are naturally free of tree nuts, but it's still worth making your own since store-bought hot sauces and condiments can carry unexpected allergen warnings from shared production lines. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve. A short rest in the fridge before serving lets the flavors meld and deepen, so try to be patient even though it smells incredible the moment the lid comes off.
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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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