Black Pepper Free 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 bright, herby, and seriously addictive. Traditional schug gets its complex heat and depth from spices, and every single one used here is naturally free of black pepper — no substitutions or workarounds needed, just the real thing done right. The lemon juice lifts all those bold flavors and keeps the sauce tasting fresh rather than heavy. A short rest in the fridge before serving lets everything meld into something even more cohesive and punchy. Spoon it over eggs, swipe it through hummus, drizzle it on roasted vegetables, or use it as a sandwich spread — the possibilities are genuinely endless. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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