Yeast Free Schug
This fiery Yemeni-Israeli hot sauce is the kind of condiment that makes everything it touches more exciting — eggs, flatbread, grilled meats, roasted vegetables, you name it. Jalapeños, fresh cilantro, parsley, and garlic come together with warm spices like cumin, cardamom, and coriander to create something deeply aromatic and genuinely addictive. The food processor does most of the work, and the whole thing comes together in minutes with no cooking required. Since it's built entirely from fresh herbs, chiles, olive oil, and lemon juice, there's nothing here that raises any yeast-related concerns — no vinegar, no fermented ingredients, no store-bought condiment mysteries to decode. The texture lands somewhere between a rough paste and a chunky sauce, which means it clings beautifully to whatever you're serving it with. A short rest in the fridge before serving lets the spices bloom and the flavors meld into something that tastes like it took far more effort than it did.
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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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