Zhug is a spicy green hot sauce from Yemen that's made with chili peppers, fresh green herbs and lots of aromatic seasoning. It's great as a finishing sauce or a condiment.
Zhug Recipe (Yemenite Green Hot Sauce)
The first thing I have to say about zhug is, if you haven't made this hot sauce before, run to the store immediately, buy the ingredients, and make it as quickly as possible.
The second thing I have to say about zhug is -- You need Zhug NOW!
Zhug is basically a hot sauce, but it is oil and herb based with lots of chili peppers and hugely flavorful seasonings. It originated in Yemen, hence the "Yemenite Green Hot Sauce" subtitle, though it is widely popular in Middle Eastern Cooking.
It is also becoming more and more popular in Africa and Europe, though I hope this popularity spreads to the United States because it is MASSIVE on flavor. I've had similar herb-based spicy sauces, but zhug is in a class of it's own.
Ingredients in this Zhug Recipe
- Black peppercorns
- Cumin seeds
- Coriander seeds
- Cardamom seeds
- Salt
- Cilantro
- Parsley
- Serrano peppers
- Chiles de arbol
- Garlic
- Lemon juice
- Olive oil
How to Make Zhug - the Recipe Method
Prepare the spices. Grind the peppercorns, cumin seeds, coriander seeds and cardamom seeds in a mortar and pestal into a coarse powder.
Alternatively, you can start with powdered versions of these ingredients. Add them to a food processor along with the salt.
Pulse until chunky. Add the remaining ingredients except for the olive oil to the food processor and pulse until the ingredients are chunky but combined.
Do not over-process or you’ll lose the desired texture.
Add olive oil. Drizzle in the olive oil and pulse/process until the oil is emulsified and the remaining sauce is thick and chunky.
How to Serve Zhug
I like to enjoy my zhug as a finisher for grilled foods, though it's GREAT as a simple table condiment. Try it on grilled skirt steak or grilled chicken.
Top your sandwiches with this flavorful mix and transform it completely.
It loves to pair with pitas and kababs. Swirl it into hummus for a nice change up. It's so unique, and flatly so awesome.
Recipe Tips & Notes
- Use your favorite chili peppers. As mentioned, I used serrano peppers and chiles de arbol for my zhug recipe. However, I've seen recipes using Thai bird chilies, using serrano peppers only, and other chili peppers.
- You can tame the heat. If you're concerned about the overall heat level, try making this with jalapeño peppers and adjust the heat from there with other peppers. I like to use a mix for flavor and heat.
- You can even change the color. There are other variations on this recipe already, such as "brown zhug", which includes tomatoes, as well as "red zhug", which includes hot red chili peppers. Big YES from me to Red Zhug! I'll have to make that soon.
- It goes by other names. You may have had this before, but it was called something else. Zhug also goes by the name of "Shug", "Shoug", "Schug", "Skhug". It seems to be somewhat spelling impaired.
Storage
Store your zhug in an airtight container in the refrigerator. It will keep a couple weeks easily.
Try My Other Popular Recipes Like Zhug
That's it, my friends! If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Zhug Recipe (Yemenite Green Hot Sauce with Chili Peppers, Herbs and Oil)
Ingredients
- 1 teaspoon black peppercorns
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon cardamom seeds
- Salt to taste I use about a teaspoon
- 1 cup loosely packed cilantro
- 1 cup loosely packed parsley
- 5-6 serrano peppers chopped
- 4-5 dried chiles de arbol coarsely chopped
- 4 cloves garlic crushed
- Juice from 1 lemon about 2-3 tablespoons
- ½ cup extra virgin olive oil
Instructions
- Grind the peppercorns, cumin seeds, coriander seeds and cardamom seeds in a mortar and pestal into a coarse powder. Alternatively, you can start with powdered versions of these ingredients. Add them to a food processor along with the salt.
- Add the remaining ingredients except for the olive oil to the food processor and pulse until the ingredients are chunky but combined. Do not overprocess or you’ll lose the desireable texture.
- Drizzle in the olive oil and pulse/process until the oil is emulsified and the remaining sauce is thick and chunky.
- Adjust for salt and use as needed.
Notes
Nutrition Information
Bob S says
Terrific! I ate way too much by the spoonful right out of the bowl.
Mike Hultquist says
So good!! Thanks, Bob!
Colin says
Thanks, Michael. I had an abundance of green Jalapeños this year, which aren’t going to ripen on the bushes because of
the approach of a cold winter. Canberra, Australia gets down to -4C at night and is quite cool during the day. To compensate for the low heat in unripe chillis, I added a couple of Bhut Jolokia. For a recipe, I went to my source of all things chilli (You) and made this Zhug. It has enough heat for me, and the combination of garlic and coriander and Baharat (which I used instead of the whole spices as it contains all of the spices) makes the flavour complex and delicious.
Mike H. says
Awesome, Colin. Thanks for sharing!
Kevin Brandwood says
Hi. Thanks for all you do Mike. Question: if I increased the acid content of this recipe (lemon/vinegar) could I produce a bottle sauce with a reasonable shelf/fridge life? Also thinking of replacing Parsley with Mint. What do you think?
Mike Hultquist says
Kevin, you can likely preserve it longer with more traditional preservations methods with more acidity, or look into pressure canning. Enjoy!
Angie says
Hands down my favorite sauce!! Zhug is what everybody wishes that chimichurri tasted like because let's be real, chimichurri is bland and pitiful. So happy I have your recipe!
Michael Hultquist - Chili Pepper Madness says
No joke, Angie! Zhug is so good! We really love it! Try Chermoula as well. Yum! https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/chermoula-recipe/