Cinnamon Free Schug
This fiery Yemeni-Israeli green hot sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together in a food processor with cumin, coriander, and cardamom — a warm, aromatic spice blend that delivers serious depth without a trace of cinnamon. That matters more than you might think, because many spiced sauces and condiments sneak cinnamon in as a background note, making store-bought versions a gamble for anyone who needs to avoid it. Here, every ingredient is spelled out and accounted for, so you know exactly what you're getting. The texture is the other thing worth celebrating: it's a rough, spoonable paste with real body, not a thin purée, which means it clings beautifully to flatbread, grilled meats, eggs, or roasted vegetables. A short rest in the fridge before serving lets the flavors bloom and mellow into something genuinely addictive. 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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