Cava Skhug Recipe

Cava Skhug is a spicy, herb-filled green sauce inspired by Zhoug (Skhug), a traditional Yemeni hot sauce that has become popular throughout Middle Eastern cuisine and at restaurants such as CAVA. It is typically made with fresh cilantro, hot peppers, garlic, olive oil, and spices, creating a sauce that is simultaneously spicy, garlicky, herby, and aromatic.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 8 Servings

Course: Sauce

Cuisine: American

Calories: 55

Ingredients Equipment Method

Ingredients

2 cups packed fresh cilantro including tender stems
1 cup packed fresh parsley
3 jalapeño peppers stems removed
2 garlic cloves peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon kosher salt plus more to taste
2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
2 –3 tablespoons cold water as needed for consistency
¼ teaspoon red pepper flakes optional for extra heat

Equipment

Food processor or high-powered blender
Chef's knife and cutting board
Measuring cups and spoons
Citrus juicer or reamer
Rubber spatula
Small bowl for tasting and adjusting
Clean airtight glass jar for storage

Method

Step 1: Prepare the Fresh Ingredients

Wash the cilantro and parsley thoroughly and pat them dry. Remove the tough ends of the stems, but keep the tender cilantro stems. Remove the stems from the jalapeños and peel the garlic cloves.

Step 2: Adjust the Pepper Heat

For a milder Skhug, cut the jalapeños in half and remove the seeds and white membranes. For a hotter sauce, leave some of the seeds and membranes intact. You can also replace some of the jalapeños with serrano peppers for extra heat.

Step 3: Pulse the Garlic and Peppers

Add the garlic and jalapeños to a food processor. Pulse several times until they are finely chopped. Avoid blending continuously at this stage so the mixture does not become overly smooth.

Step 4: Add the Herbs and Spices

Add the cilantro, parsley, cumin, coriander, cardamom, and salt. Pulse again until the herbs are finely chopped and the mixture begins to resemble a coarse green sauce.

Step 5: Add the Lemon Juice

Pour in the fresh lemon juice and pulse a few more times. The lemon adds brightness and helps balance the heat from the peppers.

Step 6: Add the Olive Oil

With the processor running on low, slowly drizzle in the olive oil. Add 2 tablespoons of cold water and blend briefly. Add another tablespoon of water if needed until the Skhug reaches a thick but spoonable consistency. Similar Skhug preparations recommend adding olive oil toward the end to create a glossy, pesto-like sauce.

Step 7: Taste and Adjust

Taste the sauce and adjust the salt, lemon juice, or peppers according to your preference. If you want more heat, add red pepper flakes or another chili.

Step 8: Let the Flavors Come Together

Transfer the Skhug to a clean airtight jar and refrigerate it for about 30 minutes before serving. Resting allows the herbs, garlic, spices, and peppers to meld together and gives the sauce an even more developed flavor.

Step 9: Serve

Spoon the Cava Skhug over grain bowls, roasted vegetables, chickpeas, grilled chicken, eggs, or rice. It is also delicious with warm pita, fresh bread, sandwiches, and wraps.