Skhug – Yemeni Hot Sauce

Skhug or zhug   (Yemeni Arabic: سحوق saḥawaq, Hebrew: סחוג‎ s’khug)   is a Middle Eastern hot sauce. Originating in Yemeni cuisine and brought to Israel by Yemenite Jews, the condiment is now a staple of Israeli cuisine.

Skhug is made from fresh hot peppers seasoned with coriander, garlic and various spices. Skhug adom (red skhug) is made with red peppers and skhug yarok (green skhug) from green peppers. Skhug chum (brown skhug) is skhug yarok with tomatoes. In Israel, skhug is sometimes referred to by the generic term kharif (Hebrew: חריף; lit. “spicy”). It is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.


Green Skhug

Skhug - Yemeni Hot Sauce

Hot sauce skhug is extremely popular in Middle Eastern cuisine. The sauce, a creation of the Yemeni kitchen, was brought to Israel by Yemeni Jews. It’s been said that it is hard to find a home in Israel that doesn’t have a jar of this scalding condiment.
Course: Sauces & Gravies
Cuisine: Yemeni
Author: The Cook
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  • 1 large bunch of coriander <em>, about 3 cups pressed</em>
  • 2 green jalapeño chillies, remove seeds
  • 1 small head garlic <em>, about 10 cloves</em>
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon freshly ground black pepper
  • &frac18; teaspoon ground cloves
  • salt
  • juice of ½ lemon
  • ¼ cup extra virgin olive oil

Recipe Instructions

  • Blend all ingredients in a food processor or blender until smooth thick sauce.
  • Store in a jar in a refrigerator.
  • Serve with flat bread <em>(pita, naan, tortilla, etc.)</em>, crackers, or toasted bread.

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Serving: 0g | Calories: 547kcal | Carbohydrates: 16g | Protein: 3g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 180mg | Potassium: 0mg | Fiber: 6g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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