
This fiery Yemeni-Israeli condiment is one of those sauces that makes everything it touches taste more alive — eggs, grilled meats, flatbreads, roasted vegetables, you name it. It comes together in a food processor in just a few minutes using nothing but fresh herbs, jalapeños, garlic, warm spices, olive oil, and lemon juice. Every single ingredient is whole and unprocessed, which means there's zero chance of sneaky sweeteners hiding in the mix the way they do in so many bottled hot sauces and condiment blends. The cardamom, cumin, and coriander give it a warmth and depth that sets it apart from your average chile sauce — it's complex without being complicated. You control the heat by deciding whether to keep or ditch the jalapeño seeds, so it works for everyone from spice lovers to the more cautious crowd. A short rest in the fridge before serving lets the flavors bloom and meld, and it keeps well in a jar so you can reach for it all week long.
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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.
Add the cumin, coriander, cardamom, and salt. Pulse 3–4 more times to incorporate the spices.
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