Zhoug! (Spicy Cilantro Sauce)
Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment made with fresh cilantro, jalapeños, cardamom, cumin and olive oil.
Updated by Kathryne Taylor on July 1, 2024
Zhoug! Meet my latest condiment obsession, also known as zhug or skhug, and pronounced “zoog.” It’s a bright, spicy cilantro sauce that originated in Yemen. If you enjoy chili-pepper heat, cilantro, and pesto, you’re going to love zhoug.
Zhoug has gained popularity across the Middle East. You’ll find it drizzled over your falafel in Israel, the perfect spicy contrast to cooling tzatziki sauce. You might find it on your restaurant table in Los Angeles, if you’re lucky.
I will somewhat sheepishly admit that I found zhoug at Trader Joe’s, in the refrigerated section by the prepared salads. Its mossy green color made me hesitate for a second, but I love herbed sauces, so it came home with me.
Since then, I’ve been drizzling zhoug on every meal or bit of leftovers that need some spicy intrigue. I love it—to the point that I’m paranoid Trader Joe’s might discontinue making it, and then how could I get by without my zhoug? So, I figured out how to make it at home, and I had to share it with you.
Watch How to Make Zhoug (Spicy Cilantro Sauce)
What should you know about zhoug?
- Zhoug is made with just a few basic ingredients: Cilantro, garlic, chili peppers, spices and olive oil. I used jalapeños since they’re easy to find.
- Trader Joe’s zhoug includes cardamom, which offers some unexpected warmth and complexity. I think you’ll like it.
- Zhoug is easy to make in a food processor (here’s mine/that’s an affiliate link).
- Zhoug is and should be spicy. You can make it as spicy as you’d like by adding fresh jalapeño seeds (reserved from your peppers) or red pepper flakes, to taste.
- Zhoug’s flavor mellows and shifts over time. It can taste pungent, bitter or too spicy straight from the food processor. If you don’t love it right away, don’t worry. Just transfer it to a jar for storage and chill it for an hour or longer.
Uses for Zhoug
Swirled, drizzled, or dipped, zhoug is terrific with any of the following.
- Beans: Black beans, chickpeas and lentils
- Creamy, tangy dairy: Plain yogurt, crème fraîche, sour cream, goat cheese or feta cheese
- Eggs: Fried eggs, frittatas, scrambled eggs
- Falafel
- Flatbread
- Hummus
- Roasted vegetables: Bell peppers, carrots, mushrooms, red onion…
- Whole grains: Brown rice, farro, wild rice, wheat berries, etc.
- Salads: Thin it with more olive oil to use as salad dressing, or drizzle it on any slaws or vegetable salads that need a wake-up
Craving more fresh, irresistibly herbed sauces? Don’t miss my shatta recipe, which is very similar to zhoug but includes walnuts and vinegar. Either one would go great with tzatziki, which is yogurt and cucumber-based. I also have a chimichurri recipe, which is garlicky Argentinean parsley sauce, as well as avocado dip and classic pesto.
As always, please let me know how you like this recipe in the comments! I can’t wait to hear what you serve it with.
Zhoug! (Spicy Cilantro Sauce)
Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. Recipe yields 1 ¼ cup.
Ingredients
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
- 4 medium jalapeños, seeds removed but reserved
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cumin
- ½ teaspoon red pepper flakes, more to taste
- ¾ cup extra-virgin olive oil
Instructions
- Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
- Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
- While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
- Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.
Notes
Recipe inspired by Trader Joe’s zhoug sauce.
Storage suggestions: This sauce keeps well in the refrigerator, covered, for up to 1 week. Olive oil sometimes solidifies when chilled—if this happens, let the sauce warm to room temperature or microwave it for just a few seconds. Stir to recombine.
Change it up: Some zhoug recipes call for a mix of cilantro and parsley. Use half of each if that combination appeals more to you. You can also use other varieties of peppers; Epicurious recommends Hungarian wax peppers.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
You have really great recipes…I made your aji verde sauce…devine! I stirred it in a bowl of black bean soup and lentil soup. It was great on homemade bread as well as you have suggested. Love your recipes! I will try the zhoug…it looks so pretty and I love jalepenos and cilantro.
That sounds like a great way to use some of the sauce! Thanks, Debra.
This was outstanding. I followed the recipe exactly, and you nailed it! I just recently tried the TJ’s zhoug and was instantly addicted, but I also recently took a pledge to buy a lot less stuff packaged in plastic. Your recipe is the bomb. Adding extra cilantro and peppers to my veg garden this year!
Hooray! I’m glad you loved it, Jen.
Made the Zhoug and it was amazing. Will repeat many times!
Wonderful, Sher!
I used padron peppers I grew. Hate spellcheck!!!
Thanks for sharing!
I know that I am in the minority, but I have the genetic defect experienced by others, when it comes to Cilantro! To me it tastes like dirty socks, and I hate it. If I substituted Parsley, as I usually do, would it taste remotely similar to Zhoug?
Oh no! I haven’t tried it, but that would be the best solution. Let me know what you think, Sandra!
I made this sauce following the directions exactly. It is delicious! I stirred a lot of it into homemade hummus and it ended up being the tastiest hummus ever!
Thank you, Kim!
First off, this is amazingly delicious. Your hack taste better then the TJ’s sauce. Super easy to make as well. I wish you would now hack the Trader Joe’s Jalapeño Sauce. You would be my hero!
Thank you, Jaz!
Actually this ISN’T a hack. Zhoug is a traditional sauce. TJ’s just sells a version.
This sauce was absolutely delicious (I made it to go with your Mujaddara) but after making it, my hands burned for hours. Turns out I had bought extremely powerful jalapeno peppers! I’ve cut them before with bare hands with no issue, but this time was different. From now on, I’ll wear gloves. So huge warning to anyone who makes it, ensure you wear gloves when dealing with the jalepenos! If you don’t, a quick google search helped me figure out rubbing olive oil over the burning parts for 2 minutes before rinsing with soap & water will help the burn a bit. Lesson learned here!
Oh wow! Thanks for sharing. Yes, if sensitive to spice use gloves.
Just made this and it’s so delicious! Perfect way to use up a bunch of cilantro I had in the fridge! Popped it in a container and into the freezer to use later!
Why is this sooo good??!!! I am currently transitioning to eating vegetarian, and subtly trying to convince my family. I made this today with your mujadarra and tzatziki recipes and I just was not prepared for ALL THAT GOODNESS!! My family actually already had a spaghetti dinner, but ditched it once all the spicy smells hit them. They stole my food, and used up almost all my sauce. Even my caveman-like husband “me want meat” raised his eyebrows in surprise and admitted out loud that it was good. Thank you! I ate hours ago and am fighting the urge to go back because I can still taste the awesomeness!
I too love the Zhoung sayce which i found in Trader Joe’s. Unfortunately, TJ is 25 miles away so decided to search for recipes and liked yours best. The fact you are vegan and love dogs, is a huge plus! Will try all your recipes as they seem right up my alley. Give Cookie a hug and some romaine lettuce, my digs love it, and thank you for your imagination and creativity.
The most amazing avocado toast recipe can be made with zhoug:
Use Rosemary Sourdough Bread – I get mine from Sprouts
Spread Zhoug over toasted bread
Top with Avocado and pepper!
Sounds like a great combination, Jennifer!
I mentioned this on your hummus page, but wanted to post here as well.
This is yummy! Hardly any real effort yields excellent results.
I will make this again.
Thanks, Julia! :)
I’m not sure whether to praise you or curse you…I cannot stop eating this stuff!
Fantastic recipe, I’ve made four batches since last week. My Kroger is running out of cilantro!
Thank you!
I love it! I know, when I make this I put it on everything. :)
Hello, my name is Julia and I’m a zhoug-a-holic.
I just finished making your hummus and zhoug, about to give your romesco a shot. I’m sure it will be yummy!
My BF asked if veggies, hummus, and zhoug was all I would eat from now on.
Quite possibly! ;)
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I love that! Thanks for sharing, Julia.
this is DELICIOUS!!! I made it the other day and then did sauteed cherry tomatoes, olive oil, & shrimp and let those saute for a bit then put a few dollops of the Zhoug!, added pre-made sticky rice and OMG – AMAZING!!!! Everyone went nuts.
Hooray! Thank you, Jenise.
Simply put,- delicious!
Thank you, Babs!
Fantastic! I might go with 3 jalapeno next time, but will definitely make again.
Thanks
You can always add some of the seeds if you want more spice!
I make my zhoug very similarly to this one, only instead of cardamom i use coriander, and add lemon juice and zest. Its a family favorite <3
Thanks for sharing your variation. Sorry you don’t love this one!
Amazing! The first time I tried Zhoug was Trader Joe’s and my only gripe about theirs is that they use canola oil. Made this and it tastes almost identical though I added more jalapenos and seeds for extra kick. Thanks for the recipe!!
Totally addicted to this. I added Kefir yoghurt and freshly squeezed lemon juice – mainly because I was using my nutribullet, not a food processor and didn’t want to use too much oil. Absolute winner!
It’s so good! What a great way to serve it, Tracy.
I made this last night with a couple of changes, it is delicious, even my non spice loving kids thought it was great. I used less olive oil & the juice of a lemon, I had no ground cardamom so omitted it & had no fresh jalapenos so used some from a jar and it still turned out amazing. Thank you for such a great recipe.
thank you for this recipe – am going to make it in the next few days – Trader Joe’s version uses canola oil so I’m glad to see your recipe is using a good oil like olive
I accidentally used a Serrano pepper, but thankfully started with just one. Holy spice! It turned out great thought. Thanks so much!
Eugh way too salty, total waste of ingredients.
I have been making your recipes for more than a year and have never rated nor commented. My bad! I travel in my RV and bought your cookbook for when I can’t get internet in remote places. I too am obsessed with TJZ and am currently 182 miles from the closest store. When I saw your post on Instagram 2 days ago I was tent camping and had to wait til today to make it. It’s very delicious. My husband does not like TJZ but loves this. I think the flavor profiles are different but am happy to have this condiment back in my life. I’ve made dozens of your recipes over the years and am about to make enchilada sauce right now! Thank you for easy and adaptable whole foods cooking!
Tried this recipe and 1 teaspoon of salt is way too much, it just tasted like salt. I had to balance it out with lemon juice & a tomato but now it doesn’t really taste like zhoug. Just a pinch of salt is more than enough. You already have the garlic which gives of a salty taste.
I’m sorry you felt that way. You can always adjust to taste. I appreciate your feedback.
This has become an essential part of our meal prep. I’m pretty sure my husband would eat the whole batch with a spoon if I let him.
thank you so much for introducing this recipe to me!!! i think i’ll be making a fresh batch weekly for the foreseeable future.
Looks wonderful! Very similar to Hari Chutney (green dip for samosas) from Indian cuisine. Thanks
Fabulous sauce! Amazing with the mujadara lentils recipe!
We made the Zhoog sauce to go with your delicious falafel recipe and wow: amazing! It’s so easy to make and lasted almost a week in our fridge! I didn’t have fresh jalapeño on hand and used jarred jalapeño. It wasn’t quite as forest green as yours but it was still hands-down one of the most delicious sauces I’ve ever had! Thank you!
I’m glad you liked it, Jenn! I appreciate your review.
There was a restaurant in my hometown that sold Zhoug – along with creamy hummus and a delicious red concoction called Turkish Salad to dip pita in. I’ve never been able to find a recipe for the red stuff – Turkish Salad! There’s was the same consistency as your Zhoug, but red, very garlicky, and not too spicy. If you can discover what exactly is in this “Turkish salad” and develop a recipe, I’d love to try it! :)
Delish. One thing: chile pepper seeds do not contain capsaicin, the volatile responsible for their heat, so adding them or subtracting them to vary that won’t have the desired effect. Capsaicin is found in the flesh and in (often slightly higher amounts) in the placenta- the portion of the chile to which the seeds are attached. Great recipe.
Mélangée à du yoghourt ,avec des falafels !!!
This is heaven! Am eating this now on homemade sourdough with your epic baba Ganoush. Soooo good and dangerous!
Thank you for your amazing recipes. I use them all the time!
Except for the jalapeños, this is a lot like my cilantro pesto. Main diff: I add a ripe avocado, it blends in really well.
Yummy! I had no cardamom ( likely the only spice I don’t have!) so I subbed 1/2 tsp each cinnamon and nutmeg. I also reduced the olive oil to 1/2 cup. Delish!
Ah-mazing! I made this to top Kate’s hummus and it was so good! I halved the recipe to top the hummus and it was the perfect amount. So yummy! I will be adding to roasted veg and grain in the future. HIGHLY recommend!
I lay a bed of blue corn tortilla chips on a plate, spoon a few dollops of garlic hummus on them, sprinkle feta cheese onto that, and then drizzle with zhoug. Just nuke the creation for a minute and then attack – the results are absolutely heavenly and not too unhealthy, to boot!
I love the Zough sauce from Trader Joe`s. Your recipe is great. It seemed a little salty but rectified that by adding a little fresh lemon juice. This is a keeper. My grand daughter even loved it, so I had to send half home with her.
My husband and I have been making this for 20 years and didn’t know it had a special name. We first found it as an accompaniment that was dispensed with samosas by the samosa vendor at our local farmers’ market. We have made it at home ever since. We don’t use cardamom or cumin, and we do add lemon juice, sweet onion, and some of the juice from our home made pickled jalapeño peppers. We find that it’s a perfect marriage with samosas (which we also make at home by times). It’s a really lovely fresh and vibrant condiment. Thanks for providing a name.
Easy,quick, versatile and tasty!
This is the best!!!!!!Legit the best!!!!!
I’ve been making zhoug and cilantro chutney for years and I have a tip. Often, after blending, the condiment has a pungent bitter note that can be off-putting. The solution is to blend in vegetable oil and, if necessary, use salt and an acid (lemon juice) to balance the flavors.
Enjoyed zhoug on avocado toast–sourdough with feta, radishes, pickled red onion and za’tar
Oops. I misspelled za’atar
This was amaaaazing and I want to have it in my fridge always! I might try freezing some just to see if that’s an option. Thanks for the fab recipe!
I love the zhoug!!! I have found that with that much olive oil, it’s just too oily for my taste. In subsequent tries, I have cut down on the oil, first to 1/2 cup and then, today, to 1/4 cup. Less oily, more
I’m glad you loved it! Thank you for taking the time to review, Albert.
Delicious. A big dollop of zhoug with some kefir (or watered down yoghurt) and a little sugar makes a fantastic tasty dressing over grilled chicken and arugula salad. Whatever I can’t finish in a week I put it in ice cube trays and freeze. Not like fresh, but I use as seasoning when needed. I love spicy, and my most favorite seasonings are cilantro, cumin and coriander, so what’s not to like?
Thank you for sharing, Z!
Color is perfect. Taste is similar. I would do 1/2 tsp salt for starters with 1/2 cup olive oil. Possibly add more salt and/or olive oil. Turned out good for my first try. Literally filled up my old Trader Joe’s container perfectly. Thanks for posting this. Now I have a starting point to tweak for different recipes.
You’re welcome! Thank you for your review.