Portions: 8 portions
This lovely green spicy Middle Eastern sauce is such a versatile topping or condiment. You can serve it on many dishes (and we have those suggestions too). Making skhug (also known as zhough, shug or s'khug) is easy as 1,2,3, scroll down to see step by step photos and video to make homemade skhug sauce.
Skhug or schug sauce (Middle Eastern green hot sauce).
Why I ❤️ it
Schug sauce (a green hot sauce from Yemen) is one of my favorite homemade condiments. Ready in a few minutes, it has some intense flavors that enhance many dishes, even a plate of humble scrambled eggs.
Skhug or schug sauce recipe
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- 1 teaspoon of kosher salt
- 1 teaspoon of cumin
- ½ teaspoon of caraway seeds
- ¼ teaspoon of cardamom seeds (removed from the pods)
- 2 teaspoons of cracked black pepper
Before starting, please make sure you have all the ingredients and utensils ready.
1. Grind the spices
In a spice grinder or mortar, combine salt, cumin, caraway seeds, and black pepper, and grind to pulverize them.
2. Blend the hot sauce
Pour the spice mixture into the food processor vase and add the jalapeño, garlic, lemon juice, cilantro and parsley. Pulse to turn into a coarse paste, it's important that it's not blended completely.
3. Mix in olive oil
Add the olive oil and pulse once or twice to combine.
Pour into a mason jar and keep in the refrigerator for up to a week.
I admit that I added a whole lot more garlic than shug typically contains, but I love garlic. You may have to cut the amount of garlic by half if that's your preference.
There is a red shug too. To make it, just substitute spicy red chili peppers for the jalapeños.
If you want to make it extra spicy, don't remove the pepper seeds and incorporate them into the sauce.
If you don't have a food processor, you can make shkug with a mortar and pestle, which is how it was traditionally made.
Calories: 60kcal - Carbohydrates: 5g - Protein: 6gFat: 2g - Saturated Fat: 0.4g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 1g - Cholesterol: 14mg - Sodium: 1182mg - Potassium: 309mg - Fiber: 2g - Sugar: 1g - Vitamin A: 1921IU - Vitamin C: 48mg - Calcium: 87mg - Iron: 2mg
What is skhug sauce made of?
Shkhug or shug is made of herbs (cilantro and parley), spices which vary from cook to cook, but typically include cumin, cardamom, caraway and others, garlic and chili peppers.
What does zhoug taste like?
Zhoug has a very "green" taste (imagine pesto), but spicy and with a touch of with tangy lemon juice and garlic. It's also vaguely similar to chimichurri in texture.
What is the difference between harissa and schug?
Harissa and schug are similar in that they both share a number of spices, and both contain spicy peppers, but the fiery red harissa is a smoother paste, while the green schug is similar in look and texture to chimichurri.
Is zhoug the same as chimichurri?
Zhoug is not the same as chimichurri. Zhoug is a Middle Eastern spicy sauce, while chimichurri is a South American savory condiment. They have similar look but completely different flavor profiles.
This is just a printer-friendly summary, some useful details are found in the recipe above.
How to Make Skhug or Schug Sauce (Middle Eastern Green Hot Sauce)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon caraway seeds
- ¼ teaspoon cardamom seeds removed from the pods
- 2 teaspoons cracked black pepper
- 6 jalapeños seeded and chopped (see notes)
- 4 large garlic cloves or 6 small
- Juice of 1 lemon
- 1 ½ cups chopped cilantro coriander leaves and stems
- 1 cup chopped parsley leaves and stems
- 4 tablespoons extra virgin olive oil
- Grind the spices
- In a spice grinder or mortar, combine salt, cumin, caraway seeds, and black pepper, and grind to pulverize them.
Blend the hot sauce
- Pour the spice mixture into the food processor vase and add the jalapeño, garlic, lemon juice, cilantro and parsley. Pulse to turn into a coarse paste, it's important that it's not blended completely.
Mix in olive oil
- Add the olive oil and pulse once or twice to combine.
- Pour into a mason jar and keep in the refrigerator for up to a week.
Originally published on Mar 21, 2015