Skhug: The Fiery Yemeni-Herb Hot Sauce

Tags / Categories: Middle Eastern, spicy, herbaceous, chili peppers, Yemeni, condiments, versatile sauce, savory, vibrant, garlic

If you love sauces with a fiery kick and fresh herbal notes, then skhug is your new best friend. This vibrant Yemeni hot sauce packs a punch with green chilies, garlic, and aromatic herbs, making it a staple on Middle Eastern tables and a fantastic way to brighten any dish. Stick around, and I’ll walk you through how to make it yourself along with some tips and tricks.

Ingredients List

• 1 cup fresh cilantro leaves (about one small bunch)
• 1 cup fresh parsley leaves (about one small bunch)
• 4-6 green chili peppers (like jalapeños or serranos; adjust to heat preference)
• 4 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika (optional, adds a subtle smoky depth)
• Juice of 1 lemon (about 2 tablespoons)
• 1/3 cup extra virgin olive oil
• Salt to taste (start with 1/2 teaspoon)

How to Make Skhug: Fresh, Fast, and Fiery

Getting this sauce together is a breeze—no cooking needed! Plus, your kitchen will smell amazing right about now with the fresh herbs and garlic in the air. Don’t stress if it’s a little chunky; skhug is meant to have a bit of texture that adds to its rustic charm.

1. Start by washing your herbs thoroughly. Spin them dry or pat gently with a towel to remove excess water—too much moisture can thin out the skhug.
2. Remove the stems from the chilies if you prefer, and toss the whole peppers into your food processor or a sturdy blender.
3. Add the cilantro, parsley, garlic, cumin, coriander, smoked paprika (if using), and salt.
4. Pulse everything until finely chopped but not completely smooth. You want it lively, so stop occasionally and scrape down the sides.
5. With the processor running, slowly drizzle in the olive oil and lemon juice. These will help the ingredients emulsify into a vibrant, loose paste.
6. Taste and adjust seasonings; if you like it more garlicky, toss in an extra clove. If it’s too thick, a splash more olive oil or lemon juice works wonders.

Serving Suggestions & Flavor Pairings

Skhug isn’t just a hot sauce; it’s a total game-changer for everyday meals. Here’s how I like to use it:

• Drizzle over grilled meats or fish — it breathes life into chicken kebabs or roasted lamb.
• Mix into hummus or yogurt for an irresistible spicy dip.
• Slather on sandwiches or falafel wraps — it gives a fresh, herbal punch against creamy tahini.
• Use as a finishing sauce on roasted vegetables — especially eggplant or sweet potatoes.
• Mix into your morning eggs or shakshuka for a fiery herbaceous breakfast boost.

Origin & History

Skhug, sometimes spelled zhug, hails from Yemen but has traveled broadly through Israel and other parts of the Middle East thanks to Yemeni Jewish communities. The name means “spicy” or “hot” in Arabic, and it perfectly captures the sauce’s kick and fresh vibrancy. Traditionally, families make skhug fresh daily to accompany bread, soups like lentil, and grilled fare; its herbal brightness deepens the flavors and balances the richness of meals.

Variations & Substitutions

Depending on the region and personal taste, skhug can vary quite a bit. Some versions add fresh dill or mint for a cooling twist, while others swap green chilies for red or dried ones, making it smokier and more intense. If you prefer a milder sauce, removing the seeds from the chilies helps dial down the heat. Vegan and paleo-friendly by nature, you can swap olive oil for avocado oil for a slightly different mouthfeel. Not a fan of raw garlic? Let it sit for a few hours before serving to mellow out the sharpness.

Storage & Make-Ahead Tips

Once prepared, store skhug in an airtight container in the fridge. It keeps well for up to 2 weeks—though it might oxidize a bit and turn darker. For longer storage, skhug freezes beautifully in ice cube trays; just pop out a cube whenever you need a hit of spicy green goodness. Let thaw in the fridge or at room temperature, stirring to reincorporate any separated oils.

Nutritional Information (Per 2 Tablespoons)

• Calories: 60
• Fat: 6g (mostly from olive oil)
• Carbohydrates: 2g
• Fiber: 1g
• Protein: <1g
• Sodium: Approximately 150mg (depends on added salt)

Related Sauces / Try Next

• Muhammara – A rich and tangy roasted red pepper and walnut dip.
• Harissa – Another North African chili paste with smoky warmth.
• Chermoula – A Moroccan herb and spice marinade.

FAQ

Q: Can I make skhug less spicy?

A: Absolutely! Remove the chili seeds and use milder chilies like Anaheim or even bell peppers for a gentle herb sauce that still retains its vibrant flavor.

Q: What if I don’t have a food processor?

A: No worries! You can finely chop the ingredients by hand with a sharp knife. It’ll take a bit longer, but the rustic texture is just as authentic.

Q: Is skhug gluten-free and vegan?

Yes, skhug is naturally vegan and gluten-free, made entirely from fresh herbs, spices, and oil.

In short, skhug is the kind of sauce that brings your dishes to life without any fuss. With just a handful of ingredients and zero cooking, you get a vibrant, spicy, and herbaceous boost that’s endlessly versatile. Whether you spread it on sandwiches, stir it into dips, or use it as a finishing flourish for grilled meats and veggies, skhug is the fiery herb sauce your kitchen needs. Give it a try—you might find yourself making it weekly!