Sesame Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander to create something bold, bright, and deeply aromatic. The food processor keeps it rustic and textured, which is exactly what you want — a rough, spoonable paste rather than a smooth purée. Traditional schug recipes are naturally free of sesame, but store-bought versions and restaurant preparations sometimes sneak in tahini or are processed on shared equipment, making homemade the smarter call. This version sticks to olive oil and lemon juice as the base, so there's no guesswork about what's actually in the jar. 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 did. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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