Coconut Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vibrant, herb-packed base that gets warmth and depth from cumin, coriander, and a whisper of cardamom. The olive oil and lemon juice pull it all into a cohesive, spoonable paste with just enough texture to feel rustic and alive. Every single ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for hidden additives or tropical oils that can sneak into store-bought versions. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes this recipe genuinely flexible for different tables and tolerances. A short rest in the fridge lets the flavors bloom before serving, and the result is something that punches way above its simple ingredient list. Swipe it on flatbread, spoon it over eggs, or use it as a marinade — it earns its place fast.
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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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