Zesty Yemeni Shkug Sauce
Shkug, also known as Sahawiq, is a vibrant and fiery Yemeni hot sauce made from fresh green chilies, cilantro, parsley, garlic, and a blend of aromatic spices. It is a staple condiment in Yemeni cuisine, adding a zesty kick to almost any dish, from falafel to grilled fish and stews. This easy recipe brings the authentic taste of Yemen to your kitchen.
Ingredients
- 1 cup fresh green chilies stems removed
- 0.5 cup fresh cilantro roughly chopped
- 0.5 cup fresh parsley roughly chopped
- 4 cloves garlic peeled
- 1 tablespoon ground cumin
- 0.5 tablespoon ground cardamom
- 0.5 teaspoon salt or to taste
- 2 tablespoons lemon juice freshly squeezed
- 0.25 cup olive oil extra virgin
Instructions
- Roughly chop the fresh green chilies, cilantro, and parsley.
- Place the chopped chilies, cilantro, parsley, peeled garlic cloves, ground cumin, ground cardamom, and salt into a food processor.
- Pulse the mixture until finely minced but not completely puréed, scraping down the sides of the bowl as needed to ensure even processing.
- Add the freshly squeezed lemon juice and extra virgin olive oil to the food processor.
- Pulse a few more times until all ingredients are well combined and the sauce has a slightly chunky texture.
- Taste the Shkug and adjust the amount of salt or lemon juice if desired, adding more to suit your preference.
- Transfer the prepared Shkug to a clean mason jar or an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and deepen.
Notes
For a milder Shkug, remove the seeds and membranes from some of the chilies. If you don't have a food processor, you can use a mortar and pestle for a more traditional, rustic texture, or finely chop all ingredients by hand before mixing thoroughly. Store in an airtight container in the refrigerator for up to a week. The flavors will deepen overnight, making it even better the next day!