Hazelnut Free Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly transforms everything it touches — eggs, flatbread, grilled meats, roasted vegetables, you name it. Built on fresh jalapeños, cilantro, parsley, and garlic, it gets its distinctive warmth not just from the chiles but from a fragrant trio of cumin, coriander, and cardamom that gives the sauce real depth. The food processor does the heavy lifting, and the whole thing comes together in minutes with nothing more than pantry spices, olive oil, and a squeeze of lemon. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved — just bold, honest flavor. The texture lands somewhere between a rough paste and a chunky salsa, which means it clings beautifully to whatever you're dipping or drizzling. A short rest in the fridge before serving lets the flavors bloom and mellow just enough to hit that perfect balance of heat and brightness. 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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