Dairy 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 with warm spices — cumin, coriander, and a whisper of cardamom — for a sauce that's bright, herby, and genuinely complex. The whole thing comes together in a food processor in just a few pulses, so you get bold, layered flavor without much effort at all. Every ingredient here is naturally plant-based, meaning there's nothing to swap or second-guess — just pure, clean heat and freshness. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something even better than the sum of its parts. Spoon it over eggs, roasted vegetables, grilled meats, or flatbread, and you'll quickly understand why this sauce has been a staple across Middle Eastern tables for generations.
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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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