{"id":43151,"date":"2022-11-29T14:14:50","date_gmt":"2022-11-29T19:14:50","guid":{"rendered":"https:\/\/www.thehealthymaven.com\/?p=43151"},"modified":"2022-11-29T14:14:51","modified_gmt":"2022-11-29T19:14:51","slug":"how-to-make-zhug-yemeni-hot-sauce-recipe","status":"publish","type":"post","link":"https:\/\/www.thehealthymaven.com\/how-to-make-zhug-yemeni-hot-sauce-recipe\/","title":{"rendered":"How to Make Zhug\/Skhug [Yemeni Hot Sauce Recipe]"},"content":{"rendered":"

Kick up your spice game with this traditional Zhug or Skhug Recipe, a Yemen-inspired hot sauce recipe. All you need is some oil, peppers, herbs and spices and you have flavorful additional to all sorts of meals!<\/em><\/p>\n

\"\"<\/p>\n

It’s taken me over a year to post this recipe! I wish I had a good excuse but to be honest life just happened and I kind of put it on the back burner. But it was inspired by a meal C and I had in Portland in the fall of 2019. We tried out an amazing Israeli restaurant there called Shalom Y’all<\/a> (highly recommend!) and I fell in love with their zhug recipe – although they spell is “s’hug”. I pretty much mixed it with everything from roasted cauliflower to grilled Octopus. It was to-die-for!<\/p>\n

I asked the server before we left if he had the recipe. He said it didn’t but he believed it was a blend of grapeseed oil, peppers, parsley and spices. And so I did a little research, played around with amounts and landed on this zhug sauce which I’m in love with. C and I have been putting it on just about everything (more suggestions below!) and I knew it was time to share the recipe with you. Better late than never!<\/p>\n

What is Zhug or Skhug?<\/strong><\/h2>\n

Zhug is a traditional Yemeni hot sauce condiment that is typically a blend of oil, hot peppers and spices. It comes in two varities: green and red. It has been adapted across the Middle East so you can find a version of this zhug recipe in many middle eastern cultures.<\/p>\n

A more traditional version would use whole spices that you grind with a mortal and pestle but for those of you who are short on time and\/or don’t have whole spices, this zhug recipe calls for ground spices. Note: sometimes zhug is also spelled “shug”, “skhug” or “zhoug”.<\/em><\/p>\n

Here’s what you need to make skhug:<\/strong><\/p>\n