Caffeine Free Schug
This bold, herb-packed Yemeni hot sauce is the kind of condiment that makes everything it touches taste more alive. Fresh jalapeños, cilantro, parsley, and garlic come together in a food processor with warm spices — cumin, coriander, and a whisper of cardamom — to create something that's fiery, herby, and deeply aromatic all at once. The olive oil and lemon juice pull it into a cohesive, spoonable paste that clings beautifully to whatever you're serving. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess — just pure, vibrant flavor from start to finish. A short rest in the fridge before serving lets the spices bloom and the heat settle into something more complex and rounded. Drizzle it over eggs, swipe it onto flatbread, or use it as a dipping sauce for roasted vegetables — it earns its place at the table fast. 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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