Yemenite Hot Sauce


Preparation info
  • Makes 1 cup, which will serve

    6 to 8

    • Difficulty


    • Ready in

      5 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This fiery condiment is Israel’s answer to salsa. Its popularity extends way beyond the Yemenite community. It’s enjoyed with a wide variety of dishes, from grilled chicken and seafood to breads. The recipe below gives you a green zehug. To make a red zehug, you’d use redjalapeños or Thai chilies.


  • 6 jalapeño peppers, stemmed and seeded (for a spicier zehug, leave the seeds in)
  • 6 cloves garlic, peeled
  • ½


  1. In a food processor, finely chop the chilies, garlic, and cilantro. Add the lemon juice, water, cumin, salt, and pepper and grind to a smooth puree. (Add water as needed to obtain a pourable sauce.) Store the zehug in a glass jar, placing a piece of plastic wrap under the lid.