Carrageenan Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — for a bright, punchy paste that hits every note at once. The food processor keeps the texture intentionally rough and spoonable, which is exactly how it should be. Many store-bought hot sauces and condiments sneak in stabilizers and thickeners that can be hard to track down on a label, so blending your own from whole, straightforward ingredients is a genuinely satisfying workaround. Every component here is clean and plant-based, with olive oil and fresh lemon juice rounding out the heat into something deeply craveable. A short rest in the fridge before serving lets the spices bloom and the flavors knit together beautifully. Spoon it over eggs, swirl it into hummus, or use it as a marinade — this sauce earns its place in the weekly rotation 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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