Gut Friendly Schug
This fiery Yemeni-Israeli green hot sauce is one of those condiments that makes everything it touches taste more alive. Fresh jalapeños, cilantro, parsley, and garlic come together with warming spices — cumin, coriander, and a whisper of cardamom — for a sauce that's bright, herby, and deeply aromatic all at once. The olive oil and lemon juice tie it into a rough, spoonable paste that clings beautifully to whatever you're serving it with. What makes this a smart choice for a gut-conscious kitchen is exactly what's in it: whole herbs, anti-inflammatory spices, raw garlic, and quality olive oil, with zero fillers, preservatives, or anything you can't pronounce. The food processor does the heavy lifting in just a few pulses, keeping the texture pleasantly coarse rather than blended into oblivion. A short rest in the fridge lets the flavors bloom and mellow slightly, so patience pays off here. Stir it into yogurt, spoon it over eggs, swipe it across flatbread, or use it as a marinade — this is the kind of sauce you'll want to keep stocked at all times.
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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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