This homemade schug sauce is a vibrant Middle Eastern green chili sauce made with fresh serranos or jalapeños, cilantro, parsley, garlic, lemon juice, olive oil, and warm spices like cumin, coriander, and cardamom. It’s herbaceous, spicy, and bright with just enough citrus to balance the heat. Spoon it over roasted vegetables, grain bowls, eggs, wraps, or anything that needs a bold, fresh kick!
Want a fermented schug recipe? Find one in my book Fermented Hot Sauce Cookbook.
A Note From Kristen
The first time I tried schug, I wasn’t expecting such a bold punch from something so simple. The combination of fresh cilantro, chiles, garlic, and warm spices creates a bright, layered heat that lifts whatever it touches. I love making it at home because I can adjust the spice level depending on the meal, sometimes mellow and herb-forward, sometimes fiery. I’ve made several versions over the years, but this is my favorite. It’s one of those small additions that completely transforms a bowl, wrap, or roasted vegetables. I hope you love it too!
~Kristen
What Is Schug?
Also spelled zhug, zhoug, or skhug, this vibrant green chili sauce originated in Yemen and is now widely used in both Yemeni and Israeli cuisine. Made with fresh herbs, chiles, garlic, and warm spices, it delivers bold heat with bright, herbaceous depth. It’s commonly spooned over breads, vegetables, grains, falafel, and more.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Schug
01
WARM SPICES
Toast the cumin, coriander, and cardamom in a small dry skillet over medium heat for about 30 seconds, just until fragrant.
02
COMBINE
Add the toasted spices, cilantro, parsley, chiles, garlic, salt, lemon juice, and olive oil to a high-speed blender or food processor.
03
PULSE
Blend in short bursts until a loose, spoonable paste forms.
04
SERVE
Enjoy!
Serving Ideas
- Spoon schug over roasted sweet potatoes, carrots, cauliflower, or crispy smashed potatoes.
- Serve alongside falafel, shawarma-style chickpeas, or tuck into warm pita sandwiches.
- Brush onto pan-fried tofu bites or air fryer tofu before serving.
- Add a spoonful to quinoa bowls, rice bowls, or lentil grain bowls.
- Drizzle over chickpea pizza, flatbread, or tofu tacos for instant heat.
- Stir into hummus, white bean dip, or creamy chickpeas for a spicy boost.
- Swirl into lentil soup, tomato soup, or vegetable broth-based soups just before serving.
Kristen’s Top Tips
- Wash and thoroughly dry the herbs and chilies before blending to avoid any watery or gritty texture in your sauce.
- Avoid over-processing. The ideal schug has texture and body, not a fully smooth blend.
- Taste and adjust seasoning (like salt, lemon, and spice levels) to suit your preferences.
- Want some delicious flavor variations? Try adding toasted almonds, orange or lime juice, avocado, or yogurt to the mixture.
More Delicious Sauce Recipes You Might Love
Schug Recipe (Yemeni Green Hot Sauce)
Ingredients
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2 cups cilantro leaves and stems packed
- 1/2 cup parsley leaves
- 3 serranos or jalapenos; stemmed and deseeded
- 2 garlic cloves
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/3 cup olive oil
Method
- Stir the cumin, coriander, and cardamom together in a small dry pan over medium heat for 30 seconds to warm them until fragrant.
- Place the warmed spices, cilantro, parsley, chiles, garlic, salt, lemon juice, and olive oil in a high speed blender or food processor.
- Pulse until you have a loose, spoonable paste.
- Use and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
