Rice Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vibrant, herb-packed paste that hits with heat, brightness, and a warm undercurrent of cumin, coriander, and cardamom. The olive oil and lemon juice pull it all into a cohesive, spoonable sauce that still has real texture — rustic and bold, not a smooth, featureless purée. Since it's built entirely from fresh herbs, aromatics, and spices, it's naturally free of grains and fillers, so there's nothing to second-guess on the ingredient list. A short rest in the fridge before serving makes a noticeable difference, letting the flavors meld and deepen into something that tastes like it took far more effort than it did. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, the list of things it doesn't improve is pretty short.
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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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