Zhoug

Zhoug, zhug, or skhug, whatever you prefer to call – if you know then you know, and if you don’t it is time you get out the food processor.

Love spice with flavor? Then this hot sauce is for you. If you’ve had zhoug before, you know just how good this brightly colored, bold, and zesty condiment is. If you haven’t, then this easy and quick recipe will become your favorite sauce. And if you aren’t a fan of cilantro, you may want to close this page, because this sauce celebrates the herb’s bright and vibrant flavor.

WHAT IS ZHOUG, ZHUG, OR SKHUG

There is a good chance you came across this post because you grew up with this sauce and know and love it, or you encountered zhoug either at a well-known fast-casual restaurant (IYKYK) or stumbled upon it at Trader Joe’s. Zhoug originates from Yemen; however, these days, it is commonly found in Syria and Israel, as well as other areas of the Middle East and the Mediterranean. Zhoug is a combination of chilies, warm spices, herbs, and a touch of acid to create a vibrant, unique hot sauce that not only packs a punch in the heat department but also imparts a ton of flavor.

The first time I had this spicy green sauce was in Israel years ago, nonchalantly folded into creamy hummus. Let me tell you, it was love at first sight. Herbaceous, spicy, with the slightest tang of acid—it was a well-rounded, well-balanced chunky hot sauce with a versatility that knows no bounds (I have a long-running list below of great ways to consume it). So whether you call it zhoug, zhug, or skhug, it’s all the same. Just please, don’t call it the ‘Middle Eastern Pesto’.

WHAT YOU’LL NEED FOR ZHOUG

• Cilantro – My all-time favorite herb, and no, you cannot substitute parsley for this. This recipe calls for 1 large bunch of cilantro or about 200g. Make sure to give the cilantro a good rinse before using, as this herb has a tendency to contain a ton of dirt, debris, and even small rocks.
  
  Before you start picking all the leaves off the stems, stop! Did you know that the majority of the flavor resides in the stems? Simply cut 1-1 1/2 inches off the bottom, discard, and place everything else in the food processor to get chopped up.
• Jalapeño –Is it just me or are jalapeños just not as spicy as they used to be? The best tip of advice I ever got was this: if you’re looking for heat, search for jalapeños with a lot of white stretch marks. Those are usually the indicators that they are packing some serious heat in the spicy department.
• Birds Eye Chiles / Thai Peppers – I tested this recipe maybe five times prior to finally adding these in, and I hate to say this, but they are 100% necessary. My previous tests included jalapeños and chili flakes, but there is a special kind of spice that bird’s eye chilies add that the prior combo just can’t match. It is a slight lingering heat that hits at the end of the bite and builds as you continue to eat it.
  
  I personally add two, but if you are more sensitive to heat, consider adding one or half. These chilies can be found at Asian specialty markets; however, I have also run into them at some Whole Foods.
• Ground Cumin
• Ground Coriander
• Garlic – Fresh only!
• Lime – Fresh only!
• Oil – You need a neutral flavor oil, olive oil is a big no no here. I love using avocado oil, but vegetable and canola also work.

TOOLS NEEDED

• Food Processor – In order to blend all the ingredients together you are going to need a food processor. Depending on the size you might need to split the cilantro up in 2-3 rounds.

HOW TO MAKE ZHOUG

Clean + Prep the Ingredients – Prep and clean the cilantro by cutting off about an inch to an inch and a half from the bottom and discarding it. Place the rest of the stems and leaves in a colander and thoroughly rinse them under cold water. I cannot tell you how many times I rushed this and found dirt in my food later on. Either allow the cilantro to air dry or towel dry it.

In terms of the other produce, prep the jalapeños by cutting off the stems, as well as cutting off the tops of the bird’s eye chilies. If you fear the heat, you can remove the seeds and pith (the white fleshy inside).

Process the Ingredients – Start with blending the garlic, both jalapeños and birds eye chilies. Add in the cilantro, lime juice, and spices as well as a heavy pinch of salt. If you can not add in all the cilantro at one time no worries add in parts. Process on high for 1 minute. Then add in the olive oil while processing. Run the machine of another 30 seconds and add additional salt if needed.

Warning! This sauce needs to sit for a bit for the flavors to truly come together. I like to pop it into a jar and place it in the fridge for at least 15-20 minutes before enjoying. So if you make it, taste it right out of the food processor, and are wondering what is missing… it might just be time.

HOW TO SERVE ZHOUG

I eat this off a spoon it is that good. Zhoug can truly be treated like a hot sauce, however if you need some ideas on how to enjoy is zesty sauce try out the below ideas.

• Salad – I like to add this directly to a simple cucumber, tomato, and red onion salad with a spritz of lemon juice and a drizzle of EVOO. Not your jam? Combine it with a bit more olive oil to create a spicy and zesty salad dressing.
• Sandwich Spread – I absolutely love this on sandwiches, the consistency is perfect for using it as a sandwich spread. Combine it with mayo to make it creamy and cut down on the heat.
• Bowl Topper – Treat this sauce like a chimichurri or hot sauce and add a heaping spoonful to your favorite grain bowls to add a touch of heat and great flavor.
• Dip Addition – Fold this spicy sauce into Hummus, Labneh, or even top Baba Ganoush.
• Shakshuka – Should be a requirement for green shakshuka, but would also be a great addition to the iconic and well known red shakshuka.
• Eggs – Fold this zhoug into egg whites or even put it in the skillet while frying your eggs.

STORING/REHEATING

Zhoug can be stored in an airtight container in the refrigerator for up to a week. Just make sure when you use it you are using a clean spoon every time to ensure there is not added bacteria added or cross contamination.