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Skhug in a bowl with pita.

Easy Green Skhug

Tressa Jamil
Green skhug is a brightly flavored Middle Eastern hot sauce that uses fresh ingredients to add a nice pop of color and heat to any meal.
5 from 4 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Dip, Dressing, Sauce
Cuisine Mediterranean, Middle Eastern
Servings 6 Servings
Calories 176 kcal
Ingredients
  
  • ½ teaspoon coriander seeds, toasted and ground
  • ½ teaspoon cumin seeds, toasted and ground
  • ¼ teaspoon black peppercorns, toasted and ground
  • 4 green cardamom, green shell removed, toasted and ground
  • 1 cup flat-leaf parsley, finely chopped
  • 1 cup cilantro, finely chopped
  • 6 jalapeños, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon kosher salt
  • ½ cup extra virgin olive oil
Instructions
 
  • Dry toast the coriander, cumin, black peppercorn, and green cardamom in a skillet for 5 minutes over medium-high heat.
  • Add the toasted spice mixture to a spice grinder or mortar and pestle. Grind into a powder and sit it aside.
  • Method One: Finely dice the parsley, cilantro, jalapeños, and garlic. Add them to a bowl. Then, stir in the lemon juice, kosher salt, reserved spice mixture, and olive oil.
  • Method Two: Add the parsley, cilantro, jalapeños, garlic, and lemon juice to a food processor and pulse to combine. Then, stir in the kosher salt, reserved spiced, and extra-virgin olive oil.
  • Transfer the sauce to an airtight container and refrigerate for at least one hour before serving.
Notes
Expert Tips: 
  • Remove the green outer shell from the green cardamom pod before grinding the seeds.
  • If you prefer a milder flavor, I recommend removing the membrane and deseeding the hot peppers. 
  • My recipe calls for one cup of freshly chopped parsley and cilantro. While you can chop any part of the cilantro plant (stems and leaves), I recommend only chopping the parsley leaves. 
  • Whether you chop the ingredients by hand or use a food processor, stir the olive oil into the mixture with a spoon to finish the spicy sauce. While using a food processor is an easy way to get the sauce to the table, I prefer the fresh flavor and consistency of chopping the ingredients by hand.
  • Prepare the spicy condiment at least 1 hour before serving it so that the ingredients have time to combine.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Tablespoons | Calories: 176 kcal | Carbohydrates: 3 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 2 g | Sodium: 508 mg | Potassium: 31 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 5 IU | Vitamin C: 8 mg | Calcium: 1 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!