Xanthan Gum Free Schug
This fiery Yemeni-Israeli condiment is one of those sauces that makes everything it touches taste more alive — eggs, grilled meats, flatbread, roasted vegetables, you name it. Fresh jalapeños, cilantro, parsley, and garlic get pulsed together with warm spices like cumin, cardamom, and coriander, then brought together with olive oil and a bright hit of lemon juice. The result is a rough, spoonable paste with real texture and serious depth. Because it's built entirely from whole herbs, fresh chiles, spices, and oil, there's nothing here that would raise a flag for anyone avoiding thickeners or stabilizers — it's naturally free of any gum-based additives without any substitutions required. The food processor does the heavy lifting in just a few minutes, and a short rest in the fridge lets the flavors bloom before you dig in. Keep a jar on hand all week and you'll find yourself reaching for it constantly.
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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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