Spicy Green Skhug Sauce Recipe makes your Falafels Extraordinary

Green Skhug Sauce also called Yemenite Sauce

Green Skhug Sauce also called Yemenite Sauce

Skhug Sauce also called Yemenite Sauce is made up of Spicy peppers, Garlic, Fresh parsley and or cilantro and a variety of spices.  This sauce can be made red with the use of red peppers or brown with tomatoes but at the moment I’m liking the green one best.

I never knew what I was missing till I was first served Skhug Sauce with my Falafel, Hummus Combo Plate that I like to get at those Mid East kind of Eateries.

The Skhug sauce adds life to food. The Spices are complex and lingering. Hummus and Falafels are boring to me now with out Skhug Sauce.

I developed my own recipe after experimenting with it for a while and this is what I came up with. I DO WARN YOU a little goes a long way this sauce is very spicy!

Green Skhug Sauce

1/2 Bunch Fresh Cilantro rough chopped including stems (Some people like more like a whole bunch but for me 1/2 taste good in this recipe. Some people only use parsley and some use 1/2 and 1/2. I’m not the biggest fan of Cilantro but in this sauce it shines.

12 Cloves Garlic Chopped

6 Thai Chilies (Rough Chopped)

4 Jalapeños (Rough Chopped)

2 t. Cumin

2 t. Coriander (Heap them a little I go a little heavy on the Coriander)

1 t. Black Pepper

2 t. Cardamon (I fresh grind mine and never go over on this one or it’s too much)

1/4 t. Cloves

1/4 t. Caraway Seeds

1/2t. Kosher or Sea Salt

Juice of one small or 1/2 large Lemon

About 1/4 Cup Extra Virgin Olive Oil

Enough Water to get it Processed in your Processor or Blender.

I usually make it slightly thicker than what I just made. It should be a little chunky. A little goes a very long way.  Sometimes I use a little Green Skhug to flavor dressings or Mayo for a spread on a sandwich or Burger.

If you like Spicy and Hummus you’ll be hooked on Green Skhug Sauce!


This Batch is a little different. I made it more relish style and made with the same spices but I used different peppers, and brine from some jarred Cherry peppers instead of Lemon Juice. I also added some fresh mint. The Peppers I used were Shishitos, Cherry Peppers and a few Thai Chili’s.

Forking Good!

Forking Good!



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