Gelatin Free Schug
This fiery Yemeni-Israeli hot sauce is built entirely from fresh herbs, chiles, garlic, and spices — nothing processed, nothing hidden, just bold, vibrant flavor in every spoonful. The combination of jalapeños, cilantro, and parsley gives it that signature grassy heat, while cumin, coriander, and cardamom add a warm, aromatic depth that sets it apart from any generic hot sauce on the shelf. Because the whole recipe comes together in a food processor with plant-based pantry staples, there's zero concern about sneaky animal-derived thickeners or stabilizers that can show up in store-bought condiments. You control the heat level too — keep the jalapeño seeds in for a serious kick or pull them out for something a little more approachable. A short rest in the fridge before serving lets the flavors meld into something genuinely addictive. Spoon it over eggs, swirl it into hummus, or use it as a marinade — this sauce earns its place in the rotation 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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