This herby spicy cilantro sauce-called Zhoug-is about to become your new favorite condiment. Made with fresh cilantro, garlic, green chilies, and warm Middle-Eastern spices. It brings heat, brightness, and punchy flavor to everything it touches.
If you love sauces like chimichurri or salsa verde, but crave something with more flavor and depth, this Mediterranean twist is for you.
Use it to level up your grilled meats, and spoon it over your favorite Mediterranean dinner, or dip warm pita straight into the sauce.
What is Zhoug?
Zhoug (also spelled zhug or skhug) is a traditional Yemenite green hot sauce made with cilantro, garlic, chili peppers, olive oil, and spices like cumin and cardamom. It's fiery, fresh, and totally addictive.
You'll find it across the Middle East, often served with falafel, grilled chicken, or hummus. It's become a staple in modern Mediterranean cooking for a good reason.
For more vibrant condiments like this, explore my full Modern Mediterranean Sauces collection.
How to Use Zhoug Sauce
This sauce is endlessly versatile. It's not just a sauce-it's a flavor bomb for everything.
Try it with:
- Grilled chicken or shrimp - Like these grilled recipes
- Roasted veggies or potatoes
- Grain bowls - especially ones topped with chickpeas or feta
- Falafel wraps and pita sandwiches
- Eggs, avocado toast, or breakfast bowls
- Toss into yogurt for a creamy dip
How to Make Zhoug
Gather your ingredients: cilantro, parsley, serrano, lemon, garlic, garam masala, and olive oil.
In a small saucepan over low heat, warm olive oil and garam masala for 2-3 minutes.
Place the parsley, cilantro, garlic, lemon juice, salt, and pepper in a food processor or blender.
Run the blender and slowly drizzle in the olive oil and spice mixture. Then, blend until smooth yet with bits, about 60 seconds.
Can You Freeze Zhoug?
Yes! Spoon Zhoug into an ice tray and freeze. Pop one out for a quick burst of herby heat whenever you need it-especially useful for jazzing up leftovers.
Want More Bold Mediterranean Sauces?
Explore more of my favorite flavor-packed sauces:
- Lemony Herb Olive Oil Sauce
- Smoky Muhammara with Pomegranate & Mint
- Cacik (Turkish Cucumber Yogurt Sauce)
- Zesty Tahini Sauce with Garlic & Herbs
- Beet Tzatziki Sauce
Spicy Cilantro Sauce (Zhoug Recipe)
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
This spicy cilantro sauce (Zhoug) is a bold, herby Middle Eastern condiment made with garlic, chili, and warm spices. Perfect for grilled meats, roasted veggies, or grain bowls.
Ingredients
- ⅓ cup olive oil
- 1 teaspoon garam masala
- 1 cup fresh flat-leaf parsley, leaves only, packed
- ½ cup fresh cilantro with tender stems, packed
- 2 medium serrano chilies, seeds moved (keep seeds for more heat)
- 2 cloves garlic
- 3 tablespoons lemon juice (about 1 large lemon)
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
Instructions
- Place a small saucepan over low heat and add the olive oil and garam masala. Warm the spices for about 2-3 minutes. Remove the saucepan from the heat and set it aside.
- In a blender or food processor, combine parsley, cilantro, serrano chilies, garlic, lemon juice, salt, and pepper. Run the blender and slowly drizzle in the olive oil and spice mixture.
- Start the blender and slowly pour in the olive oil and spice mixture. Blend until smooth with some texture, for about a minute. Taste and adjust seasoning, adding more salt as needed.
- Enjoy right away. Consume within 3 days.
Notes
Use fewer chilies or deseed them for a mild version. Add a tablespoon of water or more olive oil for a looser drizzle
This recipe is inspired by "America's Test Kitchen, The Complete Mediterranean Cookbook".
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce, Dip, Condiment
- Method: Cook, Blender
- Cuisine: Middle Eastern, Mediterranean
Tinna says
I like the Zhoug product from Trader Joe’s, but I’m starting to buy it a little too much. It was time i made some and this recipe is so good. I used lime instead and it was seriously delicious. 5 stars.
Ashley says
That's great to hear, Tinna. I am SO glad you enjoyed the recipe. Lime does sound like a tasty swap. Thanks for sharing!