Barley Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment 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 — for a sauce that's bright, herby, and genuinely addictive. The food processor does the heavy lifting, and the whole thing comes together in minutes with nothing more than pantry staples and fresh produce. Because it's built entirely from whole herbs, spices, citrus, and olive oil, there's no grain-based filler or hidden additive to worry about — just clean, bold flavor from start to finish. Keeping the seeds in the jalapeños cranks up the heat, but pulling them out gives you something a little more approachable without losing any of that signature punch. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something that tastes far more complex than the effort involved. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, the list of things it doesn't improve is very short.
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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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