Ginger Free Schug
This vibrant Yemeni-Israeli hot sauce is punchy, herby, and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together in a food processor with warm spices like cumin, cardamom, and coriander, then get finished with olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with real texture and layers of flavor that store-bought hot sauces simply can't replicate. Many spiced condiments and chili sauces sneak ginger into the mix, but this recipe relies entirely on cumin, coriander, and cardamom to build its warmth and depth — no ginger required, and nothing feels missing. You can dial the heat up or down just by deciding whether to keep the jalapeño seeds in, which makes it easy to tailor to your table. A short rest in the fridge before serving lets the flavors meld and intensify, so a little patience pays off. Drizzle it over eggs, swipe it across flatbread, or spoon it alongside roasted vegetables — it 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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