Name: Zhug Recipe (Yemenite Green Hot Sauce)
Prep time: 9 min
Cook time: 1 min
Total time: 10 min
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

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Zhug is a spicy green hot sauce from Yemen made with chilies, fresh herbs and aromatic seasonings. It is ready in minutes, great as a sauce or 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. I spent my whole adult life seeking out big and bold flavored recipes from around the world, and this is one of my favorites. I'm happy to share it with you.

What is Zhug?

Zhug (also spelled schug, zhoug, or skhug) is a spicy oil and herb-based hot sauce made with chili peppers and a variety of spices. 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, and I see in the United States more and more. I've had similar herb-based spicy sauces, but zhug is in a class of it's own.

Zhug - this green hot sauce is ready to serve

Ingredients

Black peppercorns
Cumin seeds
Coriander seeds
Cardamom seeds
Salt
Cilantro
Parsley
Serrano peppers
Chiles de arbol
Garlic
Lemon juice
Olive oil

NOTE: The full recipe list with measurements is listed in the printable recipe card at the bottom of the post.

A flat lay of ingredients for a zhug recipe, featuring green chili peppers, half a lemon, dried red chilies, garlic cloves, ground spices in a mortar, and small bowls of fresh cilantro and chopped parsley on a dark surface.

How to Make Zhug

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.

A food processor filled with freshly blended green sauce, likely a zhug recipe or pesto, sits on a gray countertop. The sharp metal blade is visible in the center of the processor.

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.

Zhug - a green hot sauce from Israel made with chili peppers, fresh herbs, olive oil, and a mixture of amazing seasonings.

Ways to Use It

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 flank steak, grilled skirt steak, or bbq chicken. It pairs perfectly with my harissa chicken recipe straight off the grill.

Top your sandwiches with this flavorful mix and transform it completely.

It loves to pair with pitas and kofta kababs, or my chicken shawarma recipe. 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 leftover zhug in an airtight container in the refrigerator. It will keep 5-7 days.

It also freezes nicely. I like to freeze it in ice cube trays, then transfer to a freezer proof bag for small portions I can use anytime.

A white bowl filled with vibrant green chimichurri sauce, inspired by a zhug recipe, with a spoon inside. Dried red chilies, lemon wedges, and chopped herbs are scattered on the dark surface around the bowl.

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)

Zhug is a spicy green hot sauce from Yemen made with chilies, fresh herbs and aromatic seasoning, great as a finishing sauce or dipping condiment, ready in minutes.

Save Recipe

Course: Salsa, Side Dish

Cuisine: American, Middle Eastern

Keyword: chili peppers, condiment, Middle Eastern, schug, zhug

Prep Time: 9

Cook Time: 1

Total Time: 10

Calories: 103kcal

Author: Mike Hultquist

Servings:

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5 from 15 ratings

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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

Makes about 1.5 cups.

Heat Level: Medium-Hot, because of the use of serrano peppers. You can easily dial back the heat by using milder peppers.

Store your zhug in an airtight container in the refrigerator. It will keep a couple weeks easily.

Nutrition Information

Calories: 103kcal Carbohydrates: 1g Fat: 10g Saturated Fat: 1g Sodium: 5mg Potassium: 65mg Vitamin A: 695IU Vitamin C: 10.1mg Calcium: 13mg Iron: 0.6mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 3/10/26 to include new information, including serving information.

Zhug Recipe (Yemenite Green Hot Sauce)

What is Zhug?

Ingredients

How to Make Zhug

Ways to Use It

Recipe Tips & Notes

Storage

Try My Other Popular Recipes Like Zhug