Zhoug (Spicy Green Hot Sauce)

A plastic deli cup filled with vibrant green herbs sauce.

5 from 2 votes

There's absolutely nothing subtle going on here. Zhoug (aka; zhug, skhug, schug or s’hug) is a bold and bright Yemeni green hot sauce. It’s spicy, tangy and packed with flavor. Slather zhoug on kebabs, falafel, fresh pita, hummus and more!

Prep Time15

Course: sauces

Cuisine: Israeli, Middle Eastern, Tunisian

Servings:

Calories: 83kcal

Author: Leigh Anderson

Ingredients

2 tbsp lemon juice
2 jalapeños stems and seeds discarded
1 bunch cilantro roughly chopped
1/2 bunch parsley roughly chopped
2 large cloves garlic peeled and smashed
1 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp crushed red chili flakes optional–see notes.
1/2 tsp kosher salt
1/2 cup olive oil

Instructions

Place all of the ingredients–except the olive oil, into the base of a food processor. Pulse until all of the ingredients are finely and uniformly chopped.
Next, with the blade running begin to slowly steam in the olive oil. Stop and scrape down the sides of the food processor with a rubber spatula then pulse 3-4 more times until the sauce is mostly smooth and resembles a pesto-like consistency. Taste and season with more salt if needed.

Notes

Ingredient Notes and Substitutions:

Jalapeños/Crushed Red Chili Flakes: Jalapeños vary greatly in spice levels. I you happen to get mild jalapeños you can add chili flakes for additional heat. Star with 1/4tsp and add more as needed. Serrano chilis can also be used in place of jalapeño.
Spices: Cumin and cardamom are the two spices in this recipe. If you only have one or the other that is fine. In a pinch ground coriander can also be substituted for either cumin or cardamom.

Storing and Re-heating Leftovers:

Leftover zhoug can be stored covered, in the refrigerator for up to 3 weeks.

*This recipe has been adapted from the book Jerusalem by chef Yotam Ottolenghi*

Nutrition