Citric Acid Free Schug
This vibrant Yemeni-Israeli hot sauce is punchy, herby, and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander for a flavor that's complex without being fussy. The whole thing comes together in a food processor in just a few pulses, so you get a beautifully textured, spoonable paste rather than a thin, watery sauce. For anyone avoiding citric acid, the only acidic element here is fresh lemon juice, which you control entirely — squeeze in as much or as little as your needs allow, or dial it back further if you're particularly sensitive. Store-bought hot sauces and condiments are notorious for sneaking in citric acid as a preservative, so making your own from scratch is genuinely the safest and most satisfying route. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something that tastes like it took far more effort than it did. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, it's hard to find something it doesn't improve.
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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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