Cashew Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — to create something that's bright, herby, and genuinely addictive. The food processor does most of the work, and the whole thing comes together in minutes with zero cooking required. Because every ingredient here is a whole, recognizable item, there's no guesswork about what's actually in the jar — no hidden nut-based fillers or blended pastes to second-guess. A short rest in the fridge lets the flavors deepen and meld before you spoon it over eggs, grilled meats, roasted vegetables, or warm flatbread. Keep the jalapeño seeds in for real heat, or pull them out for a milder, still-punchy version that works for a wider crowd. Once you make a batch, plain hot sauce is going to feel like a serious downgrade.
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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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