Nutmeg Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices like cumin, coriander, and cardamom to create a sauce that's herbaceous, punchy, and deeply aromatic all at once. The food processor does the heavy lifting, and the whole thing comes together in just a few pulses — no cooking required. You're in full control of the heat level too, since keeping or ditching the jalapeño seeds is entirely your call. The spice blend here is carefully chosen, so there's no need to worry about any hidden warming spices that don't belong — what you see in the ingredient list is exactly what goes in. A short rest in the fridge before serving lets the flavors bloom and mellow into something genuinely special. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread, and you'll understand why this sauce has been a staple 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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