Emulsifier Free Schug
This fiery Yemeni-Israeli condiment is one of those sauces that makes everything it touches taste more alive — bright, herby, garlicky, and packing serious heat from fresh jalapeños. Every ingredient here is exactly what it looks like: whole peppers, fresh cilantro and parsley, garlic, a handful of warm spices, olive oil, and lemon juice. There are no hidden additives, stabilizers, or emulsifying agents, which makes it a genuinely clean alternative to store-bought hot sauces and chili pastes that often sneak in unwanted extras. The food processor does the heavy lifting, bringing everything together into a rough, spoonable paste with real texture and depth. Cardamom is the quiet surprise in the spice blend — it lifts the heat and gives the sauce a slightly floral, complex edge that sets it apart from a standard salsa verde. A short rest in the fridge before serving lets the flavors meld and mellow just enough without losing any of that punchy freshness. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread, and you'll wonder how your kitchen ever got along without a jar of this in the door.
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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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