Oats Free Schug
This fiery Yemeni-Israeli green 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 — cumin, coriander, and a whisper of cardamom — to create something that's bright, herby, and genuinely addictive. The food processor does most of the work, and the whole thing comes together in minutes with zero cooking required. Keeping a little texture in the final paste is the key move here; you want a rough, spoonable sauce, not a smooth purée, so the flavors stay bold and distinct. Every single ingredient in this recipe is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. A short rest in the fridge before serving lets the spices bloom and the heat mellow just enough to make it dangerously easy to eat by the spoonful. Drizzle it over eggs, stir it into hummus, or serve it alongside roasted vegetables — it elevates pretty much anything it touches.
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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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