Chicken Free Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly becomes essential once you make it. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vibrant, herb-forward paste that's layered with warmth from cumin, coriander, and cardamom. The olive oil and lemon juice pull everything into a cohesive, spoonable sauce with just enough texture to feel rustic and alive. It's entirely plant-based by nature — no meat, no broth, no hidden animal proteins — just bold, clean ingredients doing all the heavy lifting. You can dial the heat up or down simply by keeping or discarding the jalapeño seeds, which makes it easy to tailor to your crowd. A short rest in the fridge before serving is all it takes for the flavors to deepen and meld into something truly addictive. Spoon it over eggs, stir it into hummus, or use it as a dipping sauce — it elevates just about everything it touches.
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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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