Turmeric Free Schug
This fiery Yemeni-Israeli condiment is one of those sauces that makes everything it touches taste more alive — spoonable, herby, and punchy with fresh jalapeño heat. The base is built from cilantro, flat-leaf parsley, and garlic, all blitzed together in a food processor until you get a rough, vibrant green paste with real texture. Cumin, coriander, and cardamom round out the flavor with warm depth, and a hit of fresh lemon juice keeps everything bright and balanced. Many spice blends and jarred hot sauces sneak in turmeric as a filler or colorant, but every ingredient here is straightforward and easy to verify — no hidden additions to worry about. A short rest in the fridge before serving lets the flavors meld into something genuinely special. Drizzle it over eggs, swipe it onto flatbread, or use it as a dipping sauce for roasted vegetables — it earns its place at the table fast.
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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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