Pecan 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, garlic, and a warming trio of cumin, coriander, and cardamom come together in a food processor to create a rough, spoonable paste that's bold, herby, and deeply aromatic. The whole thing comes together in minutes with nothing but whole, straightforward ingredients — no mystery blends, no processed additives, and absolutely no tree nuts anywhere near it. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes it easy to dial up the fire or keep things approachable for the whole table. A short rest in the fridge lets the flavors bloom and meld before you serve it, and the difference is noticeable. Spoon it over eggs, swirl it into hummus, slather it on flatbread, or use it as a marinade — this sauce earns its place in your weekly rotation 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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