Honey Free Schug
This fiery Yemeni-Israeli green hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — for a sauce that's herbaceous, punchy, and deeply aromatic all at once. The food processor does most of the heavy lifting, bringing everything into a rough, spoonable paste that still has real texture and personality. Unlike many store-bought hot sauces and condiment blends, there's no sweetener hiding in the ingredient list here — just bold, clean heat and brightness from fresh lemon juice. You can dial the spice level up or down simply by keeping or discarding the jalapeño seeds, which makes it easy to tailor to whoever's at the table. A short rest in the fridge before serving lets the flavors knit together beautifully, so a little patience pays off. Spoon it over eggs, stir it into hummus, or use it as a dipping sauce — once you make a batch, you'll find reasons to use it everywhere.
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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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