Schug or Zhug (Spicy Green Herb Sauce)

This fresh hot sauce traces its origins to Yemen but is used all over the Middle East. Stash leftovers in the fridge and use as a sandwich spread.
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Schug or Zhug (Spicy Herb Sauce)

Recipe by Rachael Ray 

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

  • Makes 1 1/2 to 2 cupsServings


  • 2 cups cilantro tops
  • 1 cup (packed) fresh flat-leaf parsley tops
  • 1/2 cup (packed) fresh mint leaves
  • 1 tsp. each salt and pepper
  • 4 cloves garlic, crushed
  • 2 jalapeños, seeded and coarsely chopped
  • 4 to 5 tiny fresh red bird’s eye chiles, stemmed
  • 1 1/2 tsp. (half a palmful) Peppery Cumin & Caraway Spice Blend (see recipe below)
  • 1 scant tsp. ground cardamom
  • Juice of 2 limes or 1 lemon
  • About 1/2 cup EVOO

Peppery Cumin & Caraway Spice Blend

  • 3 tbsp. cumin seeds
  • 3 tbsp. caraway seeds
  • 2 tbsp. white peppercorns


In a food processor, pulse all of the ingredients except the EVOO until the herbs are finely chopped. With the machine running, slowly stream in the EVOO, mixing until the sauce is smooth. 

Peppery Cumin & Caraway Spice Blend

Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery.