Pescatarian Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly becomes essential to everything it touches. Fresh jalapeños, cilantro, parsley, and garlic get blitzed together with warm spices — cumin, coriander, and a whisper of cardamom — into a rough, vibrant paste that's bold without being one-dimensional. The olive oil and lemon juice tie it all together, giving the sauce a bright, spoonable consistency that clings beautifully to whatever you pair it with. It comes together entirely in a food processor, so the effort is minimal but the payoff is enormous. Since it's built entirely from fresh herbs, aromatics, and pantry spices, it fits naturally into a pescatarian kitchen with zero workarounds needed. A short rest in the fridge before serving lets the flavors bloom and mellow just enough to hit their full potential. Drizzle it over grilled fish, stir it into yogurt, or spoon it onto eggs — once you have a jar in the fridge, you'll find yourself reaching for it constantly.
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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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