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    Category Home » Sauces and Condiments » Zhoug (Spicy Green Hot Sauce)

    Zhoug (Spicy Green Hot Sauce)

    Published: Jul 14, 2022 · Modified: Aug 17, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    A plastic deli cup filled with vibrant green herbs sauce.

    The first time I tried zhoug (pronounced ZOOG) was at my favorite local Israeli-Middle Eastern restaurant MizLaLa. It came on the side of a chicken shawarma plate I ordered. One bite and I was… obsessed! Zhoug is intensely spicy but not in an overpowering, light your whole mouth on fire kind of way. It’s well balanced, fragrant and super-fresh.

    Zhoug gets its robust flavor from spicy peppers, cilantro, parsley, garlic and spices. It’s traditionally made by hand-pounding the ingredients into a paste with two large stones, kind of like a mortar and pestle or molcajete. For this recipe we’ll use a food processor to blend all of the ingredients together into a coarse paste.

    Looking for the perfect pairing? This zippy green condiment will liven up a wide variety of dishes! Serve zhoug with Yogurt Marinated Chicken with Harissa and Garlic, Za’atar Chicken and Hummus Bowls and Chicken Koftas with Yogurt and Herb Salad (Middle Eastern Meatballs)

    Ingredients You’ll Need

    Here’s everything you need to make this spicy condiment: cilantro, parsley, jalapeños, garlic, lemon, cumin, cardamom, chili flakes (optional) and olive oil.

    *See recipe card for additional notes and ingredient substitutions.*

    Recipe ingredients portioned and labeled: bundles of herbs, bowls of spices, jalapeños, lemon and garlic.

    Recipe Step by Step:

    Step 1. Prep and Chop

    Roughly chop the parsley and cilantro. Remove the stems from the jalapeños and give the garlic cloves a smash then place all of the ingredients, except the olive oil, into the base of a food processor.

    left: a cutting board with chopped herbs, jalapeño and a knife. right: a food processor filled with herbs and spices.

    Step 2. Pulse

    Pulse the ingredients together until they are coarsely 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. 

    A small food processor filled with a vibrant green hot sauce.

    Step 2. Serve or Store

    Taste the sauce and season with more salt as needed. Serve right away or transfer to a jar with a tight-fitting lid and store in the refrigerator for up to three weeks.

    Check Out More Delicious Sauces and Condiments:

    • *All* Craving California Sauces and Condiments
    • Quick Pickled Shallots
    • Arugula and Walnut Pesto
    • Lemon + Basil Vinaigrette
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    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

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

    A plastic deli cup filled with vibrant green herbs sauce.

    Zhoug (Spicy Green Hot Sauce)

    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!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Servings: 12
    Calories: 83kcal
    Author: Leigh Anderson

    Ingredients

    • 2 tbsp lemon juice
    • 2 jalapeños stems and seeds discarded
    • 1 bunch cilantro roughly chopped
    • ½ bunch parsley roughly chopped
    • 2 large cloves garlic peeled and smashed
    • 1 tsp ground cumin
    • ½ tsp ground cardamom
    • ¼ tsp crushed red chili flakes optional–see notes.
    • ½ tsp kosher salt
    • ½ 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 ¼tsp 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

    Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 99mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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