A vivid raw Yemeni chili sauce with coriander, garlic, cardamom, and cumin
Zhug is a fresh Yemeni chili condiment whose force comes from raw herbs, green chilies, garlic, and warm spices rather than long cooking. Traditionally pounded to a coarse paste, it should retain tiny pieces of coriander and chili rather than becoming a smooth purée. Cardamom and cumin give the bright green sauce its recognizable depth, while lemon and olive oil bind the flavors.
- Prep
- 20 mins
- Cook
- PT0M
- Rest
- 30 mins
- Total
- 50 mins
- Serves
- About 350 g, or 18 servings
- Difficulty
- Easy
The recipe
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Before you start
Wash the herbs, then dry them thoroughly so the sauce does not become watery. Remove only enough chili seeds to control heat. Chill the processor bowl if using a machine, since warmth can dull the green color.
Ingredients
For the zhug
Equipment
- Mortar and pestle paid link
- Food processor paid link
- Salad spinner paid link
- Silicone spatula paid link
- Airtight glass container paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Place the garlic, salt, cumin, coriander seed, and cardamom in a mortar.
Pound until the garlic becomes a fragrant paste.
Add the green chilies in batches and pound to a coarse mash.
Add the coriander and parsley gradually, continuing to pound until the herbs collapse into the chili mixture.
Stir in the lemon juice.
Add the olive oil gradually while mixing until the sauce is spoonable but not loose.
Alternatively, pulse all ingredients in a food processor in short bursts, scraping often and avoiding a perfectly smooth purée.
Taste and adjust salt, lemon, and chili.
Transfer to a clean container and press the surface level.
Rest for 30 minutes before serving so the spices and raw aromatics integrate.
Chef’s notes
Dry herbs are essential for a concentrated sauce and longer refrigerator life.
Use short processor pulses; continuous blending creates heat and a dull, watery purée.
Green chili heat varies widely, so taste a tiny piece before deciding how many seeds to retain.
Zhug should taste bold when sampled alone because it is eaten in small amounts with other food.
Tips and variations
Use serrano chilies for a clean, bright heat or mixed green chilies for greater complexity.
For red zhug, replace green chilies with ripe red chilies while keeping the same spices.
A mortar gives the most textured traditional result, but a processor is practical for larger batches.
Cover the surface with a thin film of olive oil to reduce oxidation.
Serve with
Spoon zhug into a small bowl and leave the texture rustic, finishing with a few drops of olive oil and fresh coriander.
Storage
Refrigerate in a clean airtight container for up to 5 days, keeping the surface covered with oil. Freeze in small portions for up to 3 months; the color may darken slightly after thawing.
Nutrition per serving (estimated)
- 75 kcal
- Calories
- 1 g
- Protein
- 3 g
- Carbohydrates
- 7 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 220 mg
- Sodium
Allergens
No major allergens are intentionally included. Check ground spices for cross-contact. Wear gloves when handling hot chilies and avoid contact with eyes.
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Questions
How spicy should zhug be?
It should be distinctly hot, but the level varies by household and chili variety.
Can I blend zhug completely smooth?
It is better left coarse so the herbs and chili retain freshness and texture.
Why did my zhug turn dark?
Warm processing, wet herbs, air exposure, and long storage all accelerate oxidation.
Can I make it without coriander leaves?
Coriander is central to green zhug; replacing it changes the identity of the sauce.
