Skhug
If you’ve never made Skhug before, this is your day. It’s bright, it’s creamy, it’s punchy, it’s zippy, it’s all of it. Very versatile, easy to make and just so damn tasty. You’ll want to make a few batches of it, guaranteed.
What is Skhug?
This is a slightly different version of a classic skhug. I added a little bit of greek yogurt to give more of a creaminess to it.
Traditionally it’s a mash or blend of fresh chillies, citrus and herbs and spices. Think of it like a thick, chunky hot sauce that you can put on pretty much anything.
What should I eat with Skhug?
Like we said above, you can put it in anything.
I think the freshness and acidity is best paired with really deep, charred or roasted dishes. Think a grilled chicken leg right off the BBQ, on a bed of fresh basmati rice and smothered in this fresh green sauce. Add a few fresh herbs and call it a meal.
It also goes great with roasted veggies. I had some boiled potatoes that I fried in a pan, added some of the skhug and finished it with raw jalapeno, sesame seeds and more fresh cilantro.
How long will it keep in the fridge?
If you keep it in an airtight container, it should keep for up to 5-7 days. There is a decent amount of acidity, keeping it fresh. The colour light slowly starts to dull after a few days.
Other Recipes to Check out!
Ingredients:
- 4 cloves Garlic
- 4 Jalapeno seeded
- 1 head Cilantro stems included
- 1 tsp Kosher Salt
- 1 Lemon Juiced
- 1 tsp Cumin
- 1/2 tsp Cardamom
- 1/2 tsp Red Chilli Flakes
- 1/2 cup Greek Yogurt
- 3/4 cup Olive Oil
Instructions:
- Into the bowl of a blender, add 4 cloves of garlic, 4 seeded jalapenos, 1 head of cilantro (with the stems), 1 tsp kosher salt, the juice of 1 lemon, 1 tsp cumin, ½ tsp cardamom, ½ tsp Red Chilli Flakes, ½ cup Greek Yogurt and ¾ cup Olive Oil. Blitz on high until smooth.
- Place in an airtight container for up to a week.
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
