This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vibrant green base that's layered with warm spices like cumin, cardamom, and coriander for a depth that goes way beyond a standard hot sauce. The olive oil and lemon juice pull it all into a cohesive, spoonable paste with just enough texture to feel rustic and alive. Grain-free by nature, this recipe skips every flour, starch, and filler entirely — it's pure herb, spice, and heat, so there's nothing to scrutinize on a label. A short rest in the fridge before serving is the only patience required, and it's absolutely worth it as the flavors meld and intensify. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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.
Add the cumin, coriander, cardamom, and salt. Pulse 3–4 more times to incorporate the spices.
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