Vegetarian Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly takes over your fridge and ends up on absolutely everything. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices — cumin, coriander, and a whisper of cardamom — to create something that's bright, herby, and genuinely addictive. The food processor does most of the work, and the whole thing comes together in just a few pulses, making it one of the easiest flavor upgrades you'll ever make. Keeping the seeds in delivers serious heat, but pulling them out gives you a milder, still-punchy version that's more weeknight-friendly. A short rest in the fridge before serving lets the spices bloom and the lemon juice mellow into the herbs, so patience pays off here. It's naturally plant-based with nothing but whole, fresh ingredients — no hidden additives, no animal products, just clean heat and herbaceous depth. Spoon it over eggs, swirl it into hummus, or use it as a dipping sauce for warm flatbread and watch it disappear.
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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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