Mediterranean Diet Friendly Schug
This fiery Yemeni-inspired green hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Fresh jalapeños, cilantro, parsley, and garlic get pulsed together with warm spices — cumin, coriander, and a whisper of cardamom — then brought together with a generous pour of extra-virgin olive oil and a bright hit of lemon juice. That olive oil base is exactly what makes this such a natural fit for a plant-forward, Mediterranean-style way of eating, delivering healthy fats alongside a serious punch of flavor. The food processor does most of the work in under five minutes, and the result is a rough, spoonable paste with real texture — nothing like the smooth, featureless hot sauces you find at the store. A short rest in the fridge lets the spices bloom and the heat mellow just enough to become addictive rather than aggressive. Spoon it over roasted vegetables, stir it into hummus, swipe it across flatbread, or use it as a marinade — the possibilities are genuinely endless. Once you make a jar, you'll wonder how your weeknight meals ever got along without it.
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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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