Walnut Free Schug
This fiery Yemeni-Israeli hot sauce is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Fresh jalapeños, cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander to create a sauce that's herbaceous, punchy, and deeply aromatic all at once. The food processor does the heavy lifting in just a few pulses, keeping the texture pleasantly rough and spoonable rather than turning it into a smooth, featureless paste. A short rest in the fridge before serving is all it takes for the flavors to bloom and meld into something truly special. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden nut-based fillers sneaking into your condiment. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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