Turkey Free Schug
This fiery Yemeni-Israeli hot sauce is built entirely from fresh herbs, jalapeños, garlic, and warm spices — nothing more, nothing less. The combination of cilantro and parsley gives it a bright, grassy backbone, while cumin, coriander, and cardamom add a depth that sets it apart from any standard hot sauce you'd grab off a shelf. Keeping the seeds in the jalapeños cranks up the heat, but pulling them out lets the herby complexity take center stage — your call. A quick rest in the fridge after blending makes a real difference, letting all those bold flavors meld into something cohesive and craveable. Spoon it over eggs, swirl it into hummus, slather it on flatbread, or use it as a punchy condiment for grilled vegetables and roasted meats. Since every ingredient here is plant-based and straightforwardly whole, there's zero guesswork about what's in it — just a clean, vibrant condiment you made yourself in under ten minutes.
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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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