Chestnut Free Schug
This fiery Yemeni-Israeli green 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 the heavy lifting, and the whole thing comes together in minutes with nothing but whole, recognizable ingredients. Because it's built entirely from fresh produce, aromatics, olive oil, and lemon juice, there's no need to scrutinize labels or worry about unexpected additives sneaking in. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes it easy to dial in exactly the level of fire you want. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something far greater than the sum of its parts. Spoon it over eggs, swirl it into hummus, or use it as a marinade — once you have a jar on hand, you'll find endless reasons to reach for it.
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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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