Paleo Schug
This fiery Yemeni-Israeli green chile sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, garlic, and a warm trio of cumin, coriander, and cardamom come together in a food processor to create a rough, vibrantly green paste that's bold without being one-dimensional. The spice blend is what sets it apart from a basic hot sauce — that hint of cardamom gives it a floral, almost exotic depth you won't find in anything off the shelf. Every single ingredient here is whole and unprocessed, so it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes it easy to dial in exactly what your crowd can handle. A short rest in the fridge before serving lets the flavors bloom and mellow into something truly special. Spoon it over grilled meats, roasted vegetables, or eggs — 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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