Spicy cilantro sauce or zhoug is a delicious, spicy Middle Eastern condiment made with fresh cilantro, chilies, and spices. It's incredible on whole roasted cauliflower, vegan tacos, and any other dish that needs a big punch of flavor. Quick to make in just minutes, this zhoug sauce is vegan and gluten free too.
If you've never heard of zhoug (aka schug, skug), it's a popular, spiced green sauce originating from Yemen similar to a chimichurri or pesto sauce but much spicier. And if you've never tasted it, you're in for a real treat! It's a flavor-packed, herbaceous and spicy green sauce that adds a fiery kick to all kinds of food. But don't worry, you control the spice level; and this zhoug sauce is vibrant, bright, and tangy too!
We love it drizzled over everything, but my favorite way to serve Zhoug is on whole roasted cauliflower with tahini sauce. The combination of charred cauliflower, creamy tahini sauce and spicy zhoug is irresistible. Add a handful of pomegranate seeds and toasted pine nuts, and it's a show stopping, plant based Christmas main dish or vegan side dish!
Spicy Cilantro Sauce Ingredients
Here's what you'll need:
- Fresh cilantro: The base for the herby flavor and gorgeous color! Some recipes use a combination of cilantro and parsley if you prefer.
- Jalapeños: Jalapeño peppers add a nice kick of heat to this spicy sauce.
- Garlic: Adds a pungent, savory garlic flavor.
- Spices: Ground cumin, ground cardamom, coriander, coarse ground black pepper, salt
- Lemon juice: Fresh lemon adds brightness.
- Olive oil: Adds richness and sauce consistency.
- Red pepper flakes: To boost the heat index (optional)
How to a Make Spicy Cilantro Sauce
Although this may not be an authentic Zhoug recipe, it is a delicious one! Plus it's a cinch to make in a food processor in just 5 minutes. Here's how:
- Add to food processor: Blitz all the ingredients (except the oil and red pepper flakes) in a small food processor to get a coarse paste. Then add the oil and process more.
- Stop and scrape down the sides of the bowl if necessary.
- Texture variations: Use a bit more oil or a tablespoon of water if you’d like a thinner, sauce.
- Taste and adjust: Taste for salt and seasonings to suit your taste. Stir in the red pepper flakes for extra heat if you like.
How to Store Zhoug
Store leftover cilantro sauce in an airtight container in the fridge for up to 4 or 5 days. The oil may firm up in the fridge so let the Zhoug come to room temperature and give it a stir before using. To correct the consistency, add a splash of water, lemon juice or more oil if needed.
What to Serve Zhoug Sauce with?
The best thing about this spicy cilantro sauce is its simplicity and versatility. It’s magically fresh and tangy but also bold and spicy! It pairs well with hearty dishes, grilled vegetables, and avocado toast too. Here's a few more ideas to get you started:
- as a condiment: perk up veggie sandwiches and chickpea avocado sandwich
- as a garnish: swirl into vegan chili, vegan bolognese or other pasta sauces
- as a drizzle: elevates tofu scramble, hummus, avocado toast, plant based tacos
- perfect pairing with tahini sauce: on baked falafel or vegan shawarma
- make it creamy: Stir a tablespoonful or two of zhoug into vegan mayo, plant based yogurt or vegan cream cheese to temper the heat or make a creamy dip.
- more uses: Spice up veggie burgers, grilled or roasted veggies, chickpeas or use it as a dip with pita bread.
More Flavorful Vegan Sauces
We're a sauce loving family. If you are too, here's a few family favorite vegan sauces to try next!:
- Sweet and Spicy Tahini Sauce
- Walnut Pesto
- Creamy Chipotle Sauce
- Vegan Big Mac Sauce
- Vegan Mayonnaise Recipe (easy & fast!)
Easy Zhoug (spicy cilantro sauce) Recipe
Rate this recipe!
Equipment
- small food processor
INGREDIENTS
- 1 large (or 2 small) bunches cilantro, roughly chopped (~2 loose cups)
- 1-3 jalapeños peppers, de-seeded and roughly chopped
- 3 big garlic cloves, roughly chopped
- ¾ teaspoon ground cumin (more to taste)
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom (~4 green cardamom pods - inside only)
- ½ teaspoon fine sea salt (more to taste)
- ¼ - ½ teaspoon black pepper, coarse ground
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
Optional Ingredients
- pinch sugar (brown, white or coconut sugar)
- ½ teaspoon red pepper flakes
INSTRUCTIONS
- Add everything except the olive oil and red pepper flakes to the bowl of a food processor and pulse until chunky and uniform in size. Small cilantro stems are fine.
- Add olive oil and blend until the desired consistency is reached. Scraping down the sides of the food processor as necessary. Add more olive oil or water for a looser consistency.
- Check for flavor, acid, heat, spiciness, garlic, and sauce consistency and adjust to personal preference. Stir in the red pepper flakes for extra heat if desired.
- Store leftovers in a jar with a tight fitting lid in the fridge to enjoy over the next week.
Sandra
Just simply AMAZING. I am a total foodie - How did I not know about this extraordinary sauce before Thank you Cee-Cee
Tracy Halasz
Thank you for your review. I'm so happy you discovered Zhoug - it's a super flavorful, versatile sauce - ENJOY!