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Shared by Sarit Packer and Itamar Srulovich

Green S'chug (Yemenite Hot Sauce)

Yield: 10 - 12 servingsTime: 15min

Green S'chug (Yemenite Hot Sauce)

Yield: 10 - 12 servingsTime: 15min

This recipe was shared by Sarit Packer and Itamar Srulovich. Read more about their family in "From Egypt to Israel to London, Honey & Co.'s Beloved Breakfast Tradition" and try their recipes for lentil stew and marunchinos.

Cook’s Note: If you want to store the zehug, transfer to an airtight container and drizzle more oil to create a layer of oil that seals the zehug to prevent any discoloration. Store in the refrigerator for up to one week. You can alternatively freeze the zehug in small amounts in an ice cube tray and to use one cube at a time.


  • 1 large bunch of cilantro, top leafy part only, washed well and finely chopped
  • 1  serrano chili, finely chopped
  • 1 small plum tomato, finely chopped
  • 1 garlic clove, finely chopped
  • ½ teaspoon salt
  • 3 tablespoons olive oil, plus more to seal


  • Step 1

    Place the cilantro, chili, tomato, garlic, salt and three tablespoons of oil in a medium sized bowl. Mix to combine well into a paste.

  • Step 2

    Serve the zehug at room temperature.