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Skhug, (Arabic: سحوق‎ s'hug or [in Yemen] سحاوق sahaweg, Hebrew: סחוג‎ s'khug) also spelled zhug, is a Yemenite hot sauce popular in Middle Eastern cuisine.

Skhug is made from ground fresh hot peppers seasoned with coriander, garlic and various spices. Skhug adom (red skhug) is made with red peppers and skhug yarok (green skhug) from green peppers. Skhug chum (brown skhug) is skhug yarok with tomatoes. It is possible to make skhug that is less spicy by adding more coriander and tomatoes to the mix. Another popular type of skhug found in Israel is "skhug Temani" (Yemenite skhug), which is green and spicy.

In Israel, skhug is sometimes referred simply as kharif (Hebrew: חריף; lit. "spicy"). It is a popular condiment at Israeli falafel and shawarma stands.

Traditionally, skhug is ground by hand with a mortar and pestle. Each ingredient is ground separately by hand, mixed together and ground again. Temani skhug is made using green chilies and cilantro/fresh coriander. It is a common staple of Temani (Yemenite Jewish) cuisine.

A classic green skhug recipe:

1 cup serrano chilies; 1 bunch parsley; 1 bunch cilantro; 1 1/2 tbsp garlic; 1 tsp salt; 1 tsp pepper; 1 tsp ground cumin; 1 pinch ground cardamom; 1 tbsp olive oil

Combine ingredients; mince in processor to desired consistency.

[edit] See also

• Cuisine of the Sephardic Jews

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