Nitrate & Nitrite Free Schug
This fiery Yemeni-Israeli green hot sauce is one of those condiments that makes everything it touches taste more alive. Fresh jalapeños, cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — for a sauce that's bright, herby, and seriously addictive. The whole thing comes together in a food processor in minutes, landing somewhere between a rough paste and a chunky salsa verde with real personality. Every single ingredient here is whole and unprocessed, so there's nothing hidden to worry about — no cured meats, no packaged seasonings with mystery additives, just honest produce, spices, and good olive oil. A short rest in the fridge lets the flavors bloom and mellow into something even more complex than the sum of its parts. Spoon it over eggs, swipe it through hummus, or use it to wake up a simple roasted vegetable — it earns its place on the table fast.
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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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