Zhoug (skhug) sauce

Name: Zhoug (skhug) sauce
Prep time: 5 min
Total time: 5 min
Yield: 24 servings
Ingredients: 4 large cloves garlic; 1 packed cup fresh cilantro; 1 packed cup fresh parsley; 3 large jalapenos; 1 ½ teaspoon fine celtic sea salt; 1 teaspoon ground cardamom; 1 teaspoon ground cumin; 1-2 teaspoons red pepper flakes; ¾ cup extra-virgin olive oil; optional: juice of 1 lemon

User Reviews

4.9

42 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
24 servings
Calories
76 kcal
Course
Condiments
Cuisine
Israeli

Zhoug (skhug) sauce

Opal Moore

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Tangy, spicy cilantro and jalapeño sauce that is delicious on meat, vegetables, fish, bread, rice - and just about everything!

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Ingredients

Servings

4 large cloves garlic
1 packed cup fresh cilantro about 1 bunch
1 packed cup fresh parsley about 1 bunch
3 large jalapenos 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

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Instructions

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.