Zhug (Yemenite Hot Sauce)
This vibrant Zhug, a fiery green hot sauce from Yemen, delivers an aromatic and pungent kick with fresh herbs, green chilies, garlic, and warm spices. Perfect for drizzling over falafel, shawarma, or eggs, it adds an irresistible burst of Middle Eastern flavor to any dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 56 kcal
Mise en place
Ingredients
- 100 ggreen chili, stemmed and roughly chopped
- 1 cupcilantro, roughly chopped
- 0.5 cupparsley, roughly chopped
- 4 clovegarlic, peeled
- 1 tspcumin seed, toasted
- 0.5 tspcoriander seed, toasted
- 2 pcscardamom pod, seeds removed and crushed(optional)
- 0.25 tspblack pepper, freshly ground
- 0.5 tspsalt
- 3 tbspolive oil
- 1 tbsplemon juice, freshly squeezed
- 2 tbspwater(optional)
Equipment
Food processor · Small dry pan · Chef's knife · Cutting board · Airtight glass jar · Rubber spatula
The method
Step by step
- 1
Measure out all ingredients and prepare them for processing: roughly chop the green chilies, cilantro, and parsley; peel the garlic cloves; and remove seeds from cardamom pods if using whole pods.
About 5 min
Cook’s note: Wear gloves when handling green chilies to prevent skin irritation, and avoid touching your eyes.
- 2
Lightly toast the cumin seeds and coriander seeds in a small, dry pan over medium heat for 1-2 minutes, until fragrant. Allow them to cool slightly.
About 3 min
Cook’s note: Toasting spices enhances their essential oils, deepening their flavor. Watch them carefully to prevent burning.
- 3
Combine the prepared green chilies, cilantro, parsley, garlic cloves, toasted cumin seeds, toasted coriander seeds, cardamom seeds (if using), black pepper, and salt in the bowl of a food processor.
Cook’s note: For a milder zhug, remove the seeds and membranes from some or all of the green chilies before adding them to the food processor.
- 4
Pulse the mixture in short bursts until it forms a coarse, textured paste.
About 1 min
Cook’s note: Avoid over-processing at this stage; you want some texture before adding liquids.
- 5
Add the olive oil and fresh lemon juice to the food processor.
Cook’s note: Freshly squeezed lemon juice provides the best brightness and acidity to balance the heat.
- 6
Continue to pulse and blend the mixture until the zhug reaches your desired consistency, from a slightly chunky sauce to a smoother puree. Add water, one tablespoon at a time, if a thinner consistency is preferred.
About 3 min
Cook’s note: Blend in short bursts and scrape down the sides of the bowl as needed to ensure even processing. Taste and adjust seasoning if necessary.
- 7
Carefully transfer the finished zhug to a clean, airtight glass jar or container.
Cook’s note: A rubber spatula works well to scrape all the zhug from the food processor bowl.
- 8
Seal the container and refrigerate the zhug for at least 30 minutes to allow the flavors to meld and deepen.
About 30 min
Cook’s note: The flavors will intensify and harmonize beautifully after resting, making the zhug even more delicious.
Per serving
Nutrition
- Calories
- 55.8kcal
- Protein
- 0.5g
- Carbs
- 2.3g
- Fat
- 5.2g
- Fibre
- 0.5g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Zhug is incredibly versatile! Serve it alongside grilled meats, falafel, hummus, or shakshuka. It also makes a fantastic addition to sandwiches, wraps, or as a spicy kick to scrambled eggs. For an extra layer of flavor, consider adding a pinch of ground cloves or a tiny bit of fresh ginger to the mix.
Store the zhug in a clean, airtight glass jar in the refrigerator. Ensure the surface is covered with a thin layer of olive oil to prevent oxidation and maintain freshness.
Zhug is typically served cold or at room temperature. No reheating is required.