Zhoug sauce (also called skhug) is a spicy and flavorful condiment that originates from Yemen and is popular in Middle Eastern and Israeli cuisine.

This sauce is intense, bright, fresh – and PACKED with flavor that is incredibly addictive. Spoon over vegetables, rice, pasta, meats, eggs – or use as a dip for chips and fresh baked breads – this is one sauce you'll want to put on about everything!

This post was sponsored by Vibe Israel. All opinions are our own.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to make Skhug Sauce

This recipe is a love letter of sorts – based off the Zhoug we had at Farma Cultura, one of the most good small farms we've ever visited, in cozy and swanky Bnei Zion, north of Tel Aviv. Farm Cultura is run by two Israelis (who also hold American citizenship) dedicated to bring fresh flavor to everyone who books events with them, or stops by for a picnic basket and some fresh produce! It is such an good place dedicated to permaculture – and one of the most gorgeous small home farms we've ever visited.

It was so full of flavor, we spooned their skhug sauce over everything we ate – soup, ceviche, salads, over fresh baked crusty bread, and even over fish. We knew the moment we got home from Israel, we had to find our own version of skhug sauce and recreate it – and after some tinkering, we found a recipe we love so much. We've even got our husband addicted – we've gone through a couple batches of sauce already and are finding ourselves eating it on EVERYTHING.

We're making a bit of a thicker Zhoug than we ate at Farma Cultura, so it can be used as more of a sauce than a bread dip, but you can make a thinner version by increasing the amount of olive oil you add to the recipe. We love spooning this sauce on fish, roasted cauliflower, pasta, cous cous – even steaks, chicken, or lamb – it is addictive, spicy, tangy and so good.

What does Skhug taste like?

Skhug is a spicy, tangy sauce that tastes like cilantro and jalapeno – with a bit of a citrussy kick. It is fresh, bright, and totally addictive – similar to a chimichurri sauce.

Is Skhug spicy?

Skhug is fairly spicy, since it is a blend of raw jalapenos – but you can use mild jalapeños if you'd like to tame down the heat.

Skhug Ingredients

To make zhoug, you will need the following ingredients:

Garlic: adds a pungent, sharp and savory taste.
Fresh cilantro: adds a bright, citrusy and slightly floral flavor.
Jalapeños: adds a spicy, pungent and slightly sweet flavor.
Sea salt: enhances the overall flavor and balances out the heat from the jalapeños.
Cardamom: adds a warm, sweet and slightly spicy flavor.
Cumin: adds a warm, earthy and slightly bitter flavor.
Red pepper flakes: adds a spicy and slightly smoky flavor.
Extra-virgin olive oil: adds a smooth and slightly fruity flavor, and helps to blend the ingredients together.

Once you've gathered your ingredients, we will use the following process:

Zhoug Sauce Step by Step

Prep Ingredients

Wash cilantro and parsley well, cut off base (some stems are fine). Cut the top off jalapeños and remove seeds. Save some seeds to stir into sauce after blending. Peel garlic cloves – discard husk.

Blend

dd all ingredients, except jalapeño seeds, to a food processor and blend until fine and emulsified.

Taste and adjust heat with additional jalapeño seeds or red pepper flakes, add a pinch more salt if needed.

Enjoy!

Top meats, fish, vegetables with sauce – or use as a bread dip. Store in refrigerator for up to two weeks.

Kitchen notes

Make it thinner or thicker depending on your preference: add more olive oil for a thinner sauce, similar to a chimichurri – or add less for a thicker sauce that is a little chunky, as we prepared in the pictures here.

Use fresh and high-quality ingredients: The key to making good zhoug is to use fresh and high-quality ingredients. Use fresh cilantro and jalapeños, and make sure your spices are not stale.

Adjust the spice level to your taste: If you prefer a milder sauce, you can reduce the amount of jalapeños or remove the seeds. On the other hand, if you like a spicier sauce, you can add more red pepper flakes or use hotter peppers.

Let the sauce sit for a while: Letting the sauce sit for a while before serving can help the flavors to meld together and develop a deeper and richer taste.

Store the sauce properly: Zhoug can be stored in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage. Before using the sauce, bring it to room temperature and stir well to combine.

Zhoug Sauce Uses

We love to spoon zhoug over grilled meats like steak and chicken – it is also fabulous with pork, in sabichover vegetables and pasta – or used as a bread dip!

Serve it with

For more ideas of recipes inspired by our travels to Israel, please visit our following recent posts:

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Zhoug FAQs

Is Skhug Spicy?

Yes, zhoug sauce is typically spicy due to the use of jalapeños or other hot peppers. However, the level of spiciness can be adjusted to taste.

Is zhoug sauce vegan?

Yes, zhoug sauce is vegan as it contains no animal products.

Can we make zhoug ahead of time?

Yes, zhoug sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

How can we use zhoug sauce?

Zhoug sauce can be used as a condiment or dip for pita bread, vegetables or meats. It can also be used as a marinade for grilled meats or vegetables, or as a sauce for roasted vegetables, sandwiches or wraps.

Can we freeze zhoug sauce?

Yes, zhoug sauce can be frozen for longer storage. store it in an airtight container or freezer bag and freeze for up to 3 months. To thaw, transfer the sauce to the refrigerator overnight and stir well before using.

Ingredients

4 large cloves garlic
1 packed cup fresh cilantro, about 1 bunch
1 packed cup fresh parsley, about 1 bunch
3 large jalapeños, top cut off and seeds removed (reserve seeds)
1 ½ teaspoon fine celtic sea salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
1-2 teaspoons red pepper flakes, more to taste
¾ cup extra-virgin olive oil
optional: juice of 1 lemon

Method

In a food processor, pulse the garlic until finely chopped.
Add the cilantro, parsley, jalapeños (with some of the seeds for extra heat if desired), salt, cardamom, cumin, and red pepper flakes to the food processor.
Pulse until the ingredients are roughly chopped.
With the food processor running, slowly pour in the olive oil until the sauce is well combined and emulsified.
Taste the sauce and adjust the seasoning as needed.
Store the zhoug sauce in an airtight container in the refrigerator for up to 1 week.