Celery Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Fresh jalapeños, cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander to create something deeply aromatic and boldly green. The food processor does the heavy lifting, and the whole thing comes together in just a few pulses, so you're not standing over a cutting board for long. Keeping the texture rough and spoonable is key — this is not a smooth sauce, and that rustic quality is exactly what makes it so satisfying to eat. A short rest in the fridge lets the flavors bloom and mellow into something even more complex than it tastes straight out of the processor. Every ingredient here is straightforward and naturally free of celery in any form, so there's no need to scrutinize labels or swap anything out. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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