Vegan Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Fresh jalapeños, cilantro, parsley, and garlic get pulsed together with warm spices — cumin, coriander, and a whisper of cardamom — then brought together with good olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with serious depth and a heat level you can actually control by keeping or ditching the jalapeño seeds. Everything in this recipe is naturally plant-based, so there's nothing to swap or second-guess — just whole, clean ingredients doing exactly what they're supposed to do. It comes together in a food processor in minutes, but a short rest in the fridge lets those bold flavors bloom and meld into something that tastes like it took much longer. Spoon it over roasted vegetables, stir it into hummus, spread it on flatbread, or use it as a dipping sauce — honestly, the list doesn't stop there. Make a jar, keep it close, and prepare to put it on everything.
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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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