Traditional Israeli Red Schug (sometimes spelled zhug zhoug or skhug) is a spicy, dried or fresh red and green chili sauce from Yemen, widely used in Yemeni and broader Middle Eastern cuisine. Very popular in Israel too. This recipe calls for dried bird’s eye chilies.
The reason we use dried chilies versus fresh chilis:
Concentrated Heat: Dried chilies means no water, leaving only the “fire” (capsaicin) and a deeper, sun-dried flavor.
Longer Shelf Life: Because there is less water content, Red Schug tends to stay fresh in the fridge longer than green versions or fresh chilies.
Texture: When pulsed, these chilies create a thick, jam-like paste rather than a watery sauce.
What Israeli Schug Sauce is made of
Also spelled Zhug, the core ingredients are:
- Fresh hot green chilies or dried hot red chilies
- Garlic
- Cilantro
- Parsley
- Salt
- Olive oil
- Cumin – optional
- Cardamom -optional
This is a red zhug version made with red chilies instead of green and less cilantro and parsley.
What Israeli Schug Hot Sauce tastes like
- Very spicy
- Herbaceous and fresh
- Slightly earthy from the spices
- Bright rather than smoky
How Israeli zhug Hot Sauce is Used
Zhug is typically served as a condiment, similar to salsa or harissa:
- With falafel
- On Jerusalem mixed grill
- Mixed into hummus and scooped up with Challah, a pita, or regular sliced bread
- With an omelet
- Spread on sandwiches or wraps as these fried breaded wraps with chicken.
- With chicken balls or meatballs
Q: Can I use fresh red peppers instead of dried for Red Schug?
While you can use fresh red serranos or Fresnos, traditional Israeli Red Schug specifically uses small dried bird’s eye chilies.
The dried chilies provide a smokier, more concentrated heat and a thicker texture that defines an authentic Yemenite “Harif” (hot sauce). If using dried, many chefs recommend soaking them in warm water for 10 minutes before blending to unlock their oils.
Can I use large red dried peppers?
Yes, the Large Peppers: Provide the body, color, and sweetness.
The Small Peppers (Bird’s Eye): Provide the heat.
Enjoy!
Traditional Israeli Red Schug
Traditional Israeli Red Schug (sometimes spelled Zhug) is a spicy, fresh or dried chili sauce from Yemen, widely used in Yemeni and broader Middle Eastern cuisine.
Ingredients
- 70 grams dried hot red chili peppers
- 20 sprigs fresh parsley, rinsed
- 20 sprigs fresh cilantro, rinsed
- 6 garlic cloves
- Table salt to taste
- 1/2 cup olive oil
Instructions
- Place everything together in a food processor set to puree. Turn on the processor for 30 seconds. Open the lid and scrape everything from the sides to the center. Process another 30 seconds, or until all chili peppers are finely cut.
- Transfer to a container and store in the refrigerator from a few days to a week.
Notes
You can a lot more parsley and cilantro and it will be more green. Add more oil too.
You can use 6 fresh hot green chili peppers, 6 red chili peppers and the rest of the recipe is the same.
You might want to add a bit of lemon juice, but most people don't do that.
You can use 3-4 large spicy red chili peppers that are dried instead of small chili peppers. They are less spicy than the small ones. Don't forget to remove the stems before tossing them into the food processor.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 114Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gSodium 1mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g