Seed Oil Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that makes everything it touches taste more alive. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — for a paste that's bright, herbaceous, and seriously addictive. The only fat here is extra-virgin olive oil, which means you're completely clear of the refined seed oils that sneak into so many store-bought hot sauces and condiment jars. A quick pulse in the food processor keeps the texture pleasantly rough and spoonable rather than turning it into a smooth, featureless purée. A short rest in the fridge before serving lets the flavors bloom and meld in a way that makes a real difference. Spoon it over eggs, grilled meats, roasted vegetables, or flatbread — honestly, it's hard to find something it doesn't improve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!