Red Meat Allergy Friendly Schug
This fiery Yemeni-Israeli hot sauce is built entirely from fresh herbs, jalapeños, garlic, and warm spices — making it a naturally meat-free condiment that fits seamlessly into a red meat-restricted kitchen. The combination of cilantro, parsley, cumin, coriander, and cardamom creates a flavor that is bright, herbal, and deeply aromatic all at once. A food processor does most of the heavy lifting here, bringing everything together into a rough, spoonable paste with real texture and punch. The olive oil and fresh lemon juice tie it all together, giving the sauce a silky body without dulling any of that green heat. It comes together in minutes but rewards a short rest in the fridge, where the flavors meld into something that tastes like it took far longer. Drizzle it over roasted vegetables, eggs, grain bowls, or anything that needs a serious flavor upgrade — the possibilities are wide open.
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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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