Pork Free Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly becomes a kitchen staple the moment you make it. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vivid green paste that's herby, spicy, and deeply aromatic all at once. Ground cumin, coriander, and cardamom give it a warmth that goes well beyond a standard hot sauce, and a splash of lemon juice keeps everything bright and balanced. The whole thing is plant-based and built entirely from fresh produce, herbs, and olive oil — no hidden additives, no questionable fillers, just clean, bold flavor you can feel good about. You can dial the heat up or down simply by keeping or discarding the jalapeño seeds, which makes it easy to tailor to your crowd. Spoon it over eggs, swipe it across flatbread, stir it into hummus, or use it as a marinade — it genuinely improves almost everything it touches. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something that tastes like it took far more effort than it actually did.
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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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