Wheat Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that quietly takes over your fridge and ends up on absolutely everything. Blitzed together in a food processor, fresh jalapeños, cilantro, parsley, and garlic form a vibrant, herb-packed paste that hits with heat, brightness, and a warm undercurrent of cumin, coriander, and cardamom. The olive oil and lemon juice pull it all into a cohesive, spoonable sauce with just enough texture to feel rustic and alive. Every single ingredient here is naturally free of wheat and gluten, so there's no label-reading required — just real, whole foods doing exactly what they're supposed to do. A short rest in the fridge before serving lets the flavors bloom and mellow into something genuinely addictive. Spoon it over eggs, swirl it into hummus, slather it on grilled meats, or use it as a dipping sauce — honestly, the list doesn't stop there.
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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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