Authentic Yemeni Zhug (Skhug) Hot Sauce
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Zhug (skhug, zhoug, zchug) is a Yemeni hot sauce made with fresh cilantro, jalapeños, and spices. It is loaded with spicy freshness, perfect for falafel, gyros, shawarma, and more!
A few months ago, my family and I were at the Mall of America. After a long drive, we needed the grandkids to burn off energy in the amusement park before our flight home. I grabbed a Middle Eastern bowl and asked what zhug was. Their response was, “Middle Eastern hot sauce.” It was spicy! Similar to green harissa in complexity, but loaded with heat!
While I was standing in line, I kept thinking, It’s so weird, I have never heard of zhug before. Once I started researching, it all clicked. Zhug is a spicy cilantro and chili sauce from Yemen. In the last few years, it has grown in popularity in Israel and the Levant.
You might have tried zhug at Cava. Their version is much milder than the traditional Yemeni recipe. (If you love Cava sauces, try my lemon herb tahini sauce and harissa paste recipes.)
Cultural Notes
Zhug is a traditional Yemenite hot sauce that originated with Yemenite Jews. It was brought to Israel during a large migration of the 1950s. In Israel, this spicy Middle Eastern condiment became so popular that it spread worldwide under the name “zhug,” while in Yemen, it is traditionally called sahawiq—the Arabic word for sauce. (Source)
Prep Time
10 Minutes
Total Time
12 Minutes
Servings
1.5 Cups
Diet
Vegan, GF
Key Ingredient Notes
Herbs
I kept this recipe traditional, using all cilantro. If that is too much cilantro for your tastes, substitute up to 30% with parsley.
Peppers
The good news is the flexibility, both in quality and type. If you prefer a milder sauce, use fewer peppers. If you want more complexity or have extra peppers, you can mix and match varieties to your preference. This technique is the same one used in Turkish ezme, and it adds layers of complexity.
Spices
You need cumin, coriander, cardamom, and caraway seeds. You also need to grind them using a mortar and pestle or a spice grinder. If you don’t keep these spices in your pantry, check out Sprouts or a spice shop. You can buy smaller amounts at those locations.
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Step-by-Step Instructions
Step One: Toast the spices
In a dry skillet over medium heat, toast the cumin, coriander, cardamom, and caraway (if using) for 1–2 minutes, until fragrant. Shake the pan frequently to avoid burning. Let cool slightly.
Step Two: Grind the spices
Use a spice grinder or mortar and pestle to grind the toasted spices into a coarse powder.
Step Three: Pulse the aromatics
In a food processor, add the garlic and chilies. Pulse until finely chopped.
Step Four: Add herbs and spices
Add cilantro, parsley (if using), ground spices, and salt. Pulse several times to combine. Scrape down the sides.
Add lemon juice and drizzle in olive oil while pulsing until the zhug reaches a chunky pesto-like consistency. Taste and adjust salt or lemon as needed.
Ways to Enjoy Zhug
I love drizzling zhug on top of homemade Middle Eastern bowls. I fill them with Arab rice, falafel, and grilled vegetables, and of course, zhug. It is also great with shawarma or gyros. But do not limit it to Middle Eastern foods. You can also add it to soups, salads, sandwiches, beans, and eggs.
If you tried this Zhug hot sauce recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Authentic Yemeni Zhug (Skhug) Hot Sauce
Equipment
- 1 small skillet
- spatula
Ingredients
- 2 cups fresh cilantro leaves packed, tender stems okay
- ¼ cup parsley (optional) packed, tender stems okay
- 4–6 green chilies like jalapeño or serrano, stems removed — adjust to taste
- 4 cloves garlic
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon cardamom seeds or 1/8 tsp ground
- ¼ teaspoon caraway seeds optional, traditional in some versions
- ¼–½ teaspoon kosher salt
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
Instructions
Toast the spices
- In a dry skillet over medium heat, toast the cumin, coriander, cardamom, and caraway (if using) for 1–2 minutes, until fragrant. Shake the pan frequently to avoid burning. Let cool slightly.
Grind the spices
- Use a spice grinder or mortar and pestle to grind the toasted spices into a coarse powder.
Pulse the aromatics
- In a food processor, add the garlic and chilies. Pulse until finely chopped.
Add herbs and spices
- Add cilantro, parsley (if using) ground spices, and salt. Pulse several times to combine. Scrape down the sides.
Finish with lemon
- Add lemon juice and drizzle in olive oil while pulsing until the zhug reaches a chunky pesto-like consistency. Taste and adjust salt or lemon as needed.
