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Z'hug, or schug, is the Yemenite version of hot sauce. It is very popular in Israeli dishes, especially on top of shawarma or falafel, and even in soup! There are several varieties, including red, green, and brown. This green version is rich with cilantro, parsley, and jalapeño peppers. 

  • Duration
  • Prep Time


  • 4 green serrano or jalapeño peppers, stems removed and seeds removed but reserved 
  • 1 whole head of garlic
  • ½ bunch fresh cilantro, rinsedand dried
  • ½ bunch fresh parsley, rinsed and dried
  • 2 green cardamom pods, peeled
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ cup olive oil


Put peppers, garlic, cilantro, parsley, cumin, cardamom, and salt in a food processor. Begin processing and gradually add ¼ cup olive oil, then puree. Adjust for seasonings, adding pepper seeds if you want more heat. Remove contents to a glass container and cover with olive oil. 

This will keep for months in a refrigerator in an airtight jar. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine