Almond Free Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly takes over your fridge and ends up on absolutely everything. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — to create something that's bright, herby, and deeply aromatic all at once. The food processor does the heavy lifting, and the whole thing comes together in minutes with nothing more than pantry staples and fresh produce. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just clean, bold flavor from start to finish. A short rest in the fridge lets the spices bloom and the heat mellow just enough to make the sauce genuinely addictive. Spoon it over eggs, swirl it into hummus, slather it on grilled meats, or use it as a dipping sauce for warm flatbread — honestly, the list of uses is almost embarrassingly long. Once you make a batch, you'll wonder how your kitchen ever functioned without it.
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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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