Fish Free Schug
This fiery Yemeni-Israeli condiment is one of those sauces that quietly transforms everything it touches — eggs, roasted vegetables, grilled meats, flatbread, you name it. Jalapeños, fresh cilantro, parsley, and garlic come together in a food processor with warm spices like cumin, cardamom, and coriander, then get loosened with olive oil and a bright hit of lemon juice. The result is a rough, vibrantly green paste with serious depth and a heat level you can actually control by keeping or ditching the jalapeño seeds. It comes together in minutes and is entirely plant-based, so there's no need to scan labels for hidden fish sauce, anchovy paste, or any of the sneaky seafood-derived ingredients that can show up in store-bought hot condiments. A short rest in the fridge lets the flavors bloom and mellow into something genuinely addictive. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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