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Homemade Skhug CAVA Sauce - A perfectly made sauce on my kitchen table.

Skhug CAVA Recipe

A bold and vibrant Skhug CAVA recipe made with fresh cilantro, parsley, chili peppers, garlic, and warm spices. This spicy Middle Eastern green sauce adds incredible flavor to grain bowls, grilled meats, vegetables, and wraps inspired by dishes from CAVA.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiments, Dip, sauces
Cuisine: Copycat Restaurant Recipe, Mediterranean, Middle Eastern, Yemeni-inspired
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh cilantro leaves
  • ½ cup fresh parsley
  • 2–3 jalapeño or serrano peppers
  • 3 garlic cloves
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cardamom (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional additions:
  • Red pepper flakes for extra spice
  • Extra olive oil for smoother texture

Equipment

  • Food processor or blender
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Airtight glass jar for storage
  • Mortar and pestle for traditional preparation

Method
 

  1. Prepare the Herbs: First, gently wash and dry the cilantro and parsley.
  2. Chop the Peppers: Remove stems from the chili peppers. For a milder sauce, remove the seeds before blending.
  3. Add Ingredients to Blender: Place cilantro, parsley, garlic, chili peppers, cumin, coriander, and cardamom into a blender or food processor.
  4. Add Liquid Ingredients: Pour in olive oil and lemon juice.
  5. Blend the Sauce: Blend until the mixture becomes slightly chunky but well combined.
  6. Adjust the Flavor: Taste the sauce and add salt or extra lemon juice if needed.
  7. Rest and Serve: Let the sauce sit for about 5 minutes so the flavors blend. Store, serve and enjoy!.

Notes

  • Use very fresh herbs to achieve the bright green color and bold flavor.
  • Adjust the spice level by increasing or decreasing the chili peppers.
  • Skhug should be slightly textured, not completely smooth.
  • Store the sauce in an airtight jar in the refrigerator for up to one week.
A small drizzle can transform simple dishes like rice bowls, grilled chicken, or roasted vegetables into something much more flavorful.