
This fiery Yemeni-Israeli herb sauce is one of those condiments that quietly takes over your refrigerator — in the best possible way. Built on fresh jalapeños, cilantro, parsley, and garlic, it delivers a bright, herbaceous heat that's layered with warm spices like cumin, cardamom, and coriander. The food processor does most of the heavy lifting, bringing everything together into a rough, spoonable paste that still has real texture and personality. A drizzle of olive oil and a hit of fresh lemon juice round out the flavor and give it that glossy, saucy finish. Every single ingredient here is naturally free from shellfish and ocean-derived additives — no label-reading required, just honest pantry staples. It's incredible spooned over eggs, grilled meats, roasted vegetables, or stirred into hummus for an instant upgrade. 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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