Artificial Food Coloring Free Schug
This fiery Yemeni-Israeli hot sauce is built entirely from fresh herbs, whole spices, and real produce — meaning every vibrant green hue you see comes straight from cilantro, parsley, and jalapeño, not a drop of artificial dye. That matters more than you might think, because many store-bought hot sauces and condiment blends sneak in synthetic colorants to punch up their appearance. Here, the color is the real deal, and so is the flavor. Jalapeños bring the heat, a trio of warm spices adds unexpected depth, and fresh lemon juice ties everything together with a bright, citrusy lift. The food processor does the heavy lifting in just a few pulses, leaving you with a rough, spoonable paste that has genuine texture and character. It's the kind of condiment that makes eggs, grilled meats, flatbreads, and roasted vegetables instantly more exciting. 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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