Low Sugar Schug
This fiery Yemeni-Israeli green hot sauce is the kind of condiment that makes everything it touches more exciting — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Fresh jalapeños, cilantro, parsley, and garlic get blitzed together with warm spices like cumin, cardamom, and coriander, then brought together with olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with serious depth and a heat level you can actually control by keeping or ditching the jalapeño seeds. Store-bought hot sauces and condiments are notorious for sneaking in sweeteners, but this one is built entirely from whole, savory ingredients — nothing added, nothing hidden. A short rest in the fridge before serving lets the flavors meld into something genuinely complex. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 4 jalapeño peppers, stems removed, roughly chopped (seeds included for full heat, or remove for less)
- 1 cup fresh cilantro leaves and tender stems, packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, packed
- 4 garlic cloves, roughly chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- ¾ tsp kosher salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 1–2 tbsp fresh lemon juice
Instructions
- 1
Combine the jalapeños, cilantro, parsley, and garlic in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large pieces remain, scraping down the sides once halfway through.
- 2
Add the cumin, coriander, cardamom, and salt. Pulse 3–4 more times to incorporate the spices.
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