Cava Skhug Recipe
This Cava Skhug Recipe is small but powerful. The first time I tasted skhug at Cava, I was shocked. One spoon. Big flavor.
Ingredients
- Fresh cilantro – 1 cup packed
- Fresh parsley – 1 cup packed
- Green chili peppers – 2 medium
- Garlic cloves – 4
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Salt – ¾ teaspoon
- Lemon juice – 1 tablespoon
- Olive oil – ¼ cup
- Cold water – 2 tablespoons
Instructions
Wash the Herbs
- Wash cilantro and parsley well. Dry completely. Extra water can weaken flavor and texture.
Prepare the Chilies
- Remove stems from chilies. Remove seeds if you want less heat.
Peel the Garlic
- Peel garlic cloves. Smash lightly to release strong flavor before blending.
Add Herbs to Blender
- Place herbs into food processor. Pulse briefly to break them down.
Add Spices and Garlic
- Add garlic, cumin, coriander and salt. Pulse again until mixed well.
Add Lemon Juice
- Pour in fresh lemon juice. It brightens the sauce and balances heat.
Add Olive Oil Slowly
- Drizzle olive oil while blending. This creates smooth and creamy texture.
Adjust with Water
- Add cold water slowly. Blend until sauce looks loose but thick.
Taste and Adjust
- Taste skhug. Adjust salt or lemon if needed.
Rest Before Serving
- Let skhug rest five minutes. Flavors settle and deepen beautifully.
Notes
- Use gloves when handling chilies.
- Keep herbs very fresh for best color.
- Add jalapeños for milder heat.
- Add serrano peppers for strong heat.
- Use lime instead of lemon for twist.
- Add mint for fresh variation.