MSG Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that makes everything it touches taste more alive. Fresh jalapeños, cilantro, parsley, and garlic get blitzed together with warm spices — cumin, coriander, and a whisper of cardamom — then brought together with good olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with real texture and serious depth, nothing like the flat, over-processed versions you might find jarred at the store. Every single ingredient here is whole and clean, which means no hidden flavor enhancers or additives to worry about — just honest heat and herbaceous punch. The food processor does most of the work in under a minute, and a short rest in the fridge lets those bold flavors meld into something even better. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread, and you'll quickly understand why this sauce has been a staple across Middle Eastern kitchens for generations.
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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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