Skhug
Spicy 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.
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 fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 6 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- lemon juice, 1 lemon
- 1 teaspoon kosher salt
- ½ cup extra virgin olive oil
Instructions
- Dry toast the coriander seeds, cumin seeds, black peppercorn, and peeled green cardamom in a skillet for 5 minutes over medium-high heat.
- Transfer the toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder and set it aside.
- Method One: Finely dice the parsley, cilantro, jalapeño peppers, and minced garlic. Add them to a small bowl. Then, stir in the lemon juice, kosher salt, ground spice mixture, and olive oil.
- Method Two: Add the parsley, cilantro, jalapeño peppers, minced garlic, and lemon juice to a food processor and pulse to combine. Then, stir in the kosher salt, ground spices, and olive oil.
- Transfer the sauce to an airtight container and refrigerate for at least one hour before serving.
Notes
Expert Tips:
- Peel off the green outer shell from the green cardamom pod before grinding the seeds.
- Remove the membrane and seeds from the jalapeño peppers before using them if you prefer a mild flavor.
- Use one cup of freshly chopped parsley and cilantro to make the sauce. You can chop any part of the cilantro plant (stems and leaves), but I recommend only using the parsley leaves since the stems have a strong flavor.
- Whether you chop the ingredients by hand or use a food processor, stir in the olive oil with a spoon to finish the spicy sauce. While using a food processor is a faster way to make skhug, I prefer the fresh flavor and consistency of chopping the ingredients by hand.
- Prepare the spicy condiment 1 hour before serving it so the ingredients have time to combine.
- 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
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