Mushroom Free Schug
This fiery Yemeni-Israeli condiment is built entirely from fresh herbs, chiles, and warm spices — and it delivers a serious punch of flavor that can transform a simple meal into something memorable. Jalapeños, cilantro, parsley, and garlic come together with cumin, coriander, and cardamom to create a sauce that's herbaceous, spicy, and just a little citrusy from the fresh lemon juice. The food processor does most of the work, and the whole thing comes together in minutes. Because every ingredient here is a whole, straightforward plant or spice, there's zero concern about hidden fungi or fungal-derived additives sneaking into your condiment. A short rest in the fridge lets the flavors bloom and meld, so patience pays off even if it's hard to wait. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, it's hard to find something it doesn't improve.
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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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