A spicy, flavorful Israeli green chili sauce called Zhoug that gives meals a burst of flavor. A simple easy recipe that can be made in 5 minutes flat!
Meet Zhoug! This spicy green chili cilantro sauce, often referred to as “Yemenite Hot Sauce” hails from the Middle east and is commonly used in Israeli dishes to give falafels, grilled veggies, meat and fish a huge burst of flavor. Think of this as a Middle Eastern version of chimichurri or salsa verde. However, the surprising ingredient that gives Zhoug it’s incredible delicious uniqueness is really unexpected ……cardamom!
Here is a simplified version of Zhoug, made with milder chilies, jalapeños vs. hotter birds eye or serrano chilies. This version can also be made in a food processor to save time. It literally takes 5 minutes!
I love it stirred into yogurt (or try vegan yogurt!) for a flavorful sauce that can be used in buddha bowls or with these yummy vegan lentil cakes!
Zhoug Yogurt (above) is a great way to mellow the flavor a bit. Simple stir a few tablespoons into a cup of yogurt.
You’ll find a hundred uses for it. I promise. Lather it into wraps, sandwiches and falafels, or spoon it over roasted veggies, tofu, eggs, chicken or fish or use it as a marinade for grilled meats.Print
Zhoug Recipe ( Zhug)
Zhoug Recipe – a flavorful Israeli Green Chili Sauce that gives meals a burst of flavor. Simple easy recipe that can be made in 5 minutes flat! This version is simple and easy without compromising flavor. Lather it over grilling meats, spoon it into falafels and wraps, liven up soups and stews or my favorite…make Zhoug Yogurt by stirring it into yogurt for a flavorful sauce.
- Prep Time: 10
- Total Time: 10
- Yield: 1 ¼ cup
- Category: Condiment
- Method: Blend
- Cuisine: Israeli
- 3 jalapenos, sliced
- 2 garlic cloves
- 1 bunch cilantro, small stems ok
- ½ teaspoon chili flakes (Aleppo chili is nice), more to taste
- ¼ teaspoon cardamon, more to taste
- ½ teaspoon cumin
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon sugar or alternative
- ¼ cup olive oil, more to desired consistency
Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and process into a course paste. For a looser version, add a bit more oil.
Taste for salt, heat and cardamom. Adjust all to taste.
Store in a sealed jar in the fridge for up to a week.
Feel free toast whole cumin seeds and peppercorns and grind. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You could swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even mint. You can also do a blend of all three! The cardamom is the star here, make sure you can taste it.
To Make Zhoug Yogurt, mix 1-2 tablespoons with a cup of yogurt. Taste, adjust salt.