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.
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!
