Cava Skhug Recipe

If you’ve ever had a bite of something and thought, “Wow, what is that spicy green sauce?!”, chances are, it was Cava Skhug.

Skhug (pronounced “sk-oo-g”) comes from Yemen and is loved across the Mediterranean for its bold flavors.

Some folks call it zhug, zhoug, or sahawiq, but no matter the name, it’s all about fresh herbs, garlic, and a kick of heat.

I spent weeks getting this copycat Cava skhug recipe just right, and let me tell you – it was worth every minute! The bright, fresh herbs mixed with spicy peppers create something truly special.

So grab your food processor, and let’s make some homemade skhug that’ll knock your socks off!

What Does Cava Skhug Sauce Taste Like (Personal Review)

Cava Skhug sauce is a flavor explosion! It’s spicy, herbaceous, and tangy all at once.

The jalapeños bring heat, while cilantro adds a fresh, citrusy punch. Garlic gives it depth, and spices like cumin and cardamom round out the flavors with warmth and complexity.

I’d give this sauce a solid 9.5/10 rating. It loses half a point only because some folks might find it too spicy if they’re not ready for it! But for me, it’s nearly perfect.

Cava Skhug Ingredients

Here’s what you need to make this awesome Cava Skhug Recipe;

• 1 Cup Cilantro: This is a fresh herb with a bright, lemony taste. I use the leaves and soft stems for the best flavor.
• 1 Cup Parsley: Another herb that’s a bit milder than cilantro. It’s got a clean, green taste that balances the sauce.
• 5 Cloves Garlic: These little guys bring a big, bold flavor. I chop them rough so they mix in well.
• 4 Jalapeños: These peppers give the heat! I keep the seeds for extra spice, but you can remove them if you like it milder.
• 1 tsp Cumin: This spice adds a warm, earthy taste. It’s like a cozy hug in the mix.
• 1 tsp Cardamom: A sweet and spicy spice that makes the sauce smell amazing.
• 1 tsp Coriander: This has a light, citrusy flavor that lifts everything up.
• 1/2 tsp Red Chili Flakes: For a little more fire! I sprinkle these in for extra zip.
• 1 tsp Salt: Brings out all the flavors. I use just enough to make it pop.
• 1/2 Cup Olive Oil: This ties it all together, making the sauce smooth and rich.

Helpful Equipment Needed

To make your Cava Skhug sauce effortlessly, here are the tools I recommend:

1. Food Processor or Blender: Essential for blending everything into a smooth paste.
2. Cutting Board & Knife: For chopping herbs and peppers before blending.
3. Measuring Spoons & Cups: To get the perfect balance of spices and oil.
4. Spatula: Helps scrape down the sides of your food processor while blending.

How To Make Cava Skhug Sauce

Step 1 | Prep the herbs

Rinse the cilantro and parsley. Shake off the water or pat dry with a paper towel. Cut the cilantro roughly.

Step 2 | Quick roast

Place the chopped cilantro on a baking tray. Put it in a preheated 400°F oven for about 1 minute. This softens the leaves and brings out flavor.

Step 3 | Add to food processor

Put the cilantro in the food processor. Then add the parsley.

Step 4 | Chop the spicy stuff

Cut the jalapeños. You can keep the seeds or remove them based on how spicy you want the sauce. Add them to the processor.

Step 5 | Add garlic and spices

Roughly chop 5 garlic cloves. Toss them in too. Sprinkle in 1 teaspoon cumin, 1 teaspoon cardamom, 1 teaspoon coriander, 1/2 teaspoon red chili flakes, and 1 teaspoon salt.

Step 6 | Pour in olive oil

Add 1/2 cup olive oil on top.

Step 7 | Blend

Blend everything until smooth and creamy. Stop to scrape down the sides if needed.

Step 8 | Serve

Scoop the Skhug into a bowl or small jar. You can drizzle it over grilled meat, veggies, rice bowls, or use it as a dip for pita bread.

Tips and Variations

• Adjust the heat: The beauty of making skhug at home is controlling the spice level. For a milder sauce, remove all seeds from the jalapeños and skip the red pepper flakes. For extra heat, add a serrano pepper or even half a habanero!
• Let it marry: Skhug tastes even better the next day after the flavors have had time to blend together. If you can make it ahead, you’ll be rewarded with even more delicious sauce.
• Herb substitutions: If you’re not a fan of cilantro, you can make this with all parsley instead. It won’t be traditional skhug, but it’ll still taste good!
• Add lemon: For a brighter, more tangy sauce, try adding 1-2 tablespoons of fresh lemon juice before blending.
• Texture control: For a chunkier sauce, pulse the mixture less. For a smoother sauce, blend longer. Both ways are delicious!
• Oil alternatives: Traditional skhug uses olive oil, but you can experiment with avocado oil for a different flavor profile.
• Seed toasting: For deeper flavor, toast the cumin and coriander seeds in a dry pan until fragrant before grinding and adding to the mix.
• Batch size: This recipe doubles easily if you’re feeding a crowd or want to stock your fridge. Just make sure your food processor is large enough!

How to Store Leftover Cava Skhug Sauce

This sauce stores really well, which makes it even better. After I make a batch, I scoop it into a small glass jar or airtight container and pop it in the fridge. It stays fresh for up to one week.

Over time, the flavors actually get stronger—so don’t be surprised if it tastes even better the next day! Just give it a little stir if the oil separates.

If you want to store it longer, you can also freeze it in small portions-it stays good for up to 3 months that way. Then just pop one out when you need a quick flavor boost.

How Can Serve Cava Skhug Sauce

There are so many ways to use this sauce—it’s honestly hard to pick a favorite. I personally love it drizzled over roasted vegetables or stirred into a rice bowl.

You can also use it as a spread in wraps, on sandwiches, or next to grilled meats. Try dipping warm pita bread in it—it’s amazing! It even tastes great with eggs in the morning.

Once you make it, you’ll start putting it on everything. It’s that kind of sauce.

Cava Skhug Recipe FAQs

1. Can I make skhug sauce without cilantro?

Yes, you can! Cilantro is traditional, but if you don’t like it, just use more parsley. You can also mix in a little fresh mint. It will taste different, but still good. Roasting the cilantro helps reduce that strong flavor too.

2. How is Cava skhug different from regular zhug?

Cava’s skhug is smoother and not as spicy as the traditional kind. The original version from the Middle East uses more spices and is often chopped by hand. My recipe is based on Cava’s style but adds a little twist with roasted herbs.

3. Can I use a blender instead of a food processor?

Yes, a blender works fine. Just add olive oil first to help it blend smoothly. Stop often to scrape down the sides. Don’t blend it too much—you want it a little chunky, not totally smooth.

4. What’s the difference between skhug and chimichurri?

Both are green sauces, but they taste very different. Skhug is spicy and full of warm spices like cumin and cardamom. Chimichurri is tangy and made with vinegar and oregano. Both are tasty, but they’re not the same.

5. How can I make my skhug sauce less bitter?

If it tastes bitter, try using only the leaves from the herbs, not the thick stems. Use a mild olive oil or mix with a neutral oil. A squeeze of lemon or a little honey can help fix the taste too. Letting it sit in the fridge overnight also helps mellow the flavor.

Did you make this Cava Skhug Recipe? Please leave a ⭐ rating and review!

Your feedback helps others inspired to make this zesty sauce! Tag me on Pinterest—I’d love to see your creations. 😊