Mustard Free Schug
This fiery Yemeni-Israeli green hot sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — to create something deeply aromatic and seriously addictive. The food processor does the heavy lifting, and the whole thing comes together in minutes with nothing more than pantry staples and fresh herbs. Because every ingredient here is straightforward and whole, there's no need to scan labels or second-guess what's hiding in a store-bought sauce. A short rest in the fridge before serving is all it takes for the flavors to bloom and meld into something that tastes like it's been developing for hours. Spoon it over eggs, swirl it into hummus, or use it as a dipping sauce for warm flatbread — the possibilities are genuinely endless. Keep a jar in the fridge and you'll find yourself reaching for it every single day.
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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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