Lactose Free Schug
This fiery Yemeni-Israeli condiment is built entirely from fresh herbs, jalapeños, garlic, warm spices, and good olive oil — making it naturally free of any dairy without a single substitution required. The food processor does the heavy lifting, bringing together cilantro, parsley, and jalapeño into a rough, vivid green paste that's bold, aromatic, and deeply satisfying. Ground cumin, coriander, and cardamom give it that distinctive warmth that sets it apart from other hot sauces, while a squeeze of fresh lemon juice keeps everything bright and balanced. You control the heat level by deciding whether to keep or ditch the jalapeño seeds, so it works for a crowd ranging from spice lovers to the more cautious. A short rest in the fridge before serving is all it takes for the flavors to fully bloom and meld together. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, it improves almost everything it touches. 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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