Eggless Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly transforms everything it touches — grilled meats, roasted vegetables, flatbreads, scrambled eggs, you name it. Fresh jalapeños, cilantro, parsley, and garlic get blitzed together with warm spices like cumin, cardamom, and coriander, then brought together with good olive oil and a bright hit of lemon juice. The result is a rough, vibrantly green paste that's bold, herby, and deeply aromatic all at once. Because it's built entirely from fresh produce, spices, and olive oil, there's nothing here to worry about on the egg-free front — no hidden binders, no mayo-style emulsifiers, just clean, punchy ingredients doing all the work. The food processor keeps things quick and easy, and a short rest in the fridge lets the flavors bloom into something that tastes like it took far more effort than it did. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it has a way of making even the simplest meal feel like something special.
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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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