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.
- 1 large bunch of coriander (about 3 cups pressed)
- 2 hot green jalapeño peppers, remove seeds
- 1 small head garlic (about 10 cloves)
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cloves
- juice of ½ lemon
- ¼ cup extra virgin olive oil
- Blend all ingredients in a food processor or blender until smooth thick sauce.
- Store in a jar in a refrigerator.
- Serve with flat bread (pita, naan, tortilla, etc.), crackers, or toasted bread.