Brazil Nut Free Schug
This vibrant Yemeni-inspired hot sauce is punchy, herby, and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander to create a sauce that's fiery but layered, not just one-note heat. The food processor does most of the heavy lifting, and the whole thing comes together in minutes with nothing but whole, straightforward ingredients you can easily verify yourself. That matters when you're navigating tree nut concerns, because store-bought hot sauces and spice blends can carry unexpected risks from shared production lines. Here, every component is clearly plant-based and easy to source clean. A short rest in the fridge lets the flavors bloom and mellow into something truly special — spoon it over eggs, grilled meats, roasted vegetables, or flatbread 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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