Red Zhug (Yemenite Hot Sauce)
Green and Red Zhug are the the prevalent table seasonings in a yemeni house hold. Yes Zhug is spicy but it is also bright with lemon juice and has a depth of flavor beyond compare. It might just give Sriracha a run for its money.
One July night in Israel my boyfriend, Hanaan took me to a friend’s house for a classic Yemenite feast. Yemenis don’t eat, or snack or sup, they feast. Their fridge might contain a crust of bread. Yet when you sit down at their rickity kitchen table and share that crust of bread, as ululating songs pour from the old transistor in the corner, you will find that when you rise from it three hours later full from laughter and stories, that you have indeed feasted.
We were but fledglings in love (he 18, me 19) the night we arrived for Shabbat dinner in a neighboring town. As we sat down at the dinner table with three generations of family; the grandmother/matriarch took it upon herself to test my worthiness.
In European fairytales one’s gentility is tested through piling mattress upon mattress onto a single hard pea. If your princess’ tender body is unable to sleep on such a rough object she is worthy to be wedded to the prince.
Not so in the modern Yemenite household. Out came the home-made Green Zhug. Grandma toyed with me by putting a hearty spoonful on her plate as she warned me off from even tasting it.
“Oh no, don’t try this it is much too hot for an American.”
My boyfriend Hanaan reached for the jar, placed a dab on his bread, took a nibble and began fanning his mouth.
Grandma cackled, she actually cackled, it is rare to hear a good cackle in real life.
I could smell the Zhug’s heady aroma from where I sat. I spooned some onto my bread and took a bite. All eyes were on me. I moaned in pleasure as I bit into my food. Wow this shit was amazing. I scooped more onto my plate and dug into my meal.
Grandma nodded knowingly and left the table. When she returned she held a glittering ruby the size of a grown man’s fist…No not really. What she held in her gnarled hands was a glass jar half full with a paste more beautiful than rubies. She stood by my chair and deftly place a tiny mound of Red Zhug on the edge of my plate. A hush fell over the boisterous table. I reached out and with my bread mopped up the whole serving and boldly popped it in my mouth. Yes there was heat but it was mitigated by the floral bloom of coriander, and the dusky taste of cumin.
I smiled. She smiled. The table smiled.
Grandma placed her hand on my shoulder and spoke to Hanaan.
“Marry her!”
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Why use store bought hot sauce when you can make this incredible condiment in less than 10 minutes and have a far superior product? Once you make Red Zhug you will find yourself putting it on absolutely everything.
- 1/4 pound spicy red peppers
- 5-6 cloves garlic
- 1/2 cup cilantro packed
- 1 tsp salt
- 1 tsp powdered cumin
- 3-4 tbsp good quality olive oil
- 2 tbsp fresh lemon juice
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Stem and half your peppers and and put them in the food processor.
Halve your garlic cloves and place in food processor with the salt, lemon juice and cumin.
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Rinse and dry your cilantro and give it a rough chop. Place it as well into the food processor.
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Pulse until you have paste that retains a bit of texture. Place the red Zhug in a bowl and stir in the olive oil.
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Store in the refrigerator it will keep for weeks.
A wonderful gift for my bragging hot eaters. The members of the Pepper Braggers Club could do with a jar or two.
It could play a dual role, as a present for those who love spicy food and a gift to frenemies who don’t.
Hi Hanne. I have been searching for some interesting and different recipes for the farmers market I participate in. This sounds AMAZING, and I seriously doubt anyone in Wyoming has any of this in their fridge, lol! I am really excited about making this tomorrow. 🙂
Jamie, I hope you love it as much as I do. Wyoming is one of our favorite states to visit!
Just made this. Love it! So easy and fast. My go to has been bajan Barbados hot sauce. now I an add this to my repertoire . Will try the green next!
Thanks for sharing.
Fantastic! I’m addicted to homemade hot sauces!
Hanne, I love you. You are my new best friend and so is this recipe! Holy smokes this is soooo good! Thank you so much for sharing this recipe with the world.
I only found Zhug a couple of years ago, which is surprising because I thought I knew all of the hot sauces. Some people have a sweet tooth, I have a spice tooth. That being said, I’m also picky about my hot sauces. I had a particular favorite variety of zhug which has reccently been discontinued. I had been searching for a replacement brand when I came across your recipe. I can honestly say that I will not be missing that bottled brand now that I have this recipe.
Thank you again!
Tallulah! Oh my goodness, thank you so much for your feedback. I too have a spice tooth as you so aptly put it. But also a sweet tooth. So the best of both worlds. Have a great summer.
Thank you so much for sharing! Which peppers would you recommend for this recipe?
Hi sorry for the late response. I was traveling for a month without my computer. I use whatever spicy red peppers I can lay my hands on. I’ve even used “bird peppers” and the worked great. Run down to your local middle eastern market and see what they have if not I always love a chat with the produce people at my local market. They have so much knowledge they are bursting to share.