Lupin Free Schug
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. Fresh jalapeños, cilantro, parsley, and garlic get pulsed together with warm spices like cumin, cardamom, and coriander, then brought together with a drizzle of olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with serious depth and a heat level you can actually control by leaving the jalapeño seeds in or pulling them out. Every ingredient here is a whole, recognizable food — no fillers, no flour-based thickeners, nothing that would raise a flag for anyone avoiding lupin or other legume-derived additives that sneak into store-bought condiments. The food processor does the heavy lifting, and a short rest in the fridge lets the flavors bloom before you even take your first taste. 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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