Alpha Gal Friendly Schug
This fiery Yemeni-Israeli green hot sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, garlic, and a warm trio of cumin, coriander, and cardamom come together in a food processor to create a rough, spoonable paste that's bold, herby, and deeply aromatic. For anyone navigating alpha-gal syndrome, finding a punchy, ready-to-use condiment without hidden mammal-derived ingredients can be genuinely frustrating — this one is built entirely from plants, spices, and olive oil, so there's nothing to second-guess. The lemon juice brightens everything and keeps the color vivid, while a short rest in the fridge lets the flavors meld into something that tastes like it took far more effort than it did. Keep the seeds in for real heat, or pull them out if you want the flavor without the fire — either way, the result is stunning. Spoon it over roasted vegetables, stir it into soups, or use it as a dipping sauce and watch it disappear fast.
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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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