Beef Free Schug
This fiery Yemeni-Israeli condiment is one of those sauces that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic get pulsed together with warm spices — cumin, coriander, and a whisper of cardamom — into a rough, vibrant paste that's bold without being one-dimensional. The olive oil and lemon juice tie it all together, giving it a bright, spoonable consistency that clings beautifully to whatever you drizzle it over. Since it's built entirely from fresh herbs, aromatics, and pantry spices, there's nothing to worry about on the animal-product front — it's naturally free of meat in every sense. A short rest in the fridge before serving is the only patience required, and it pays off with deeper, more cohesive flavor. Keep a jar on hand and you'll find yourself reaching for it on eggs, roasted vegetables, flatbreads, grain bowls, or honestly just a spoon.
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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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