Go Back


Yemeni hot sauce
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: Mediterranean, Middle Eastern, Yemeni
Keyword: hot sauce, skhug, spicy, yemeni, zhoug, zhug
Author: The Elegant Economist


  • Food Processor
  • Spice / Coffee Grinder -or- Mortar and Pestle


  • 20 individual whole cardamom seeds
  • 1 tsp white peppercorns
  • 1 tsp whole coriander seeds
  • ½ tsp cumin seed
  • 2 whole jalapeño peppers
  • 2 whole serrano peppers
  • ½ tsp crushed red pepper flakes
  • 4 cloves garlic, peeled
  • juice of one lemon
  • cup olive oil
  • 1 bunch parsley
  • 2 bunches cilantro
  • ½ tsp aleppo pepper, dried crushed optional
  • salt to taste


  • In a small pan over medium heat, warm cardamom, peppercorns, coriander, and cumin until fragrant. Set aside to cool, then grind in a spice grinder or mortar and pestle.
  • In the bowl of your food processor, place your peppers, garlic cloves, red pepper flakes, lemon juice, and oil, then blend.
  • Once blended, add your herbs one bunch at a time. Once fully blended, add the Aleppo pepper and salt (to taste) - using a spatula to mix. Store in your refrigerator for 1-2 weeks.