Cava Skhug Recipe
Craving that spicy green sauce from Cava bowls? This Cava Skhug Recipe delivers fiery cilantro magic at home.
Ingredients
- 3 cups fresh cilantro stems and leaves
- 1 cup fresh parsley leaves
- 2-3 jalapeños or serranos seeded
- 4 garlic cloves roughly chopped
- 1/2 cup olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cardamom powder optional
- Juice of 1 lemon 2 tbsp
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Toast the Spices
- Heat skillet on medium. Add cumin, coriander, and cardamom. Stir 1 minute until fragrant. Do not burn.
Infuse the Oil
- Add olive oil and garlic to skillet. Cook 1-2 minutes until soft and aromatic. Remove from heat. Cool slightly.
Prep the Herbs
- Rinse cilantro and parsley. Roughly chop. Remove jalapeño seeds for less heat.
Blend the Base
- Add herbs, jalapeños, lemon juice, vinegar, salt, and pepper to food processor. Pulse until finely chopped.
Finish and Adjust
- Pour in spiced oil mixture. Pulse to combine. Keep some texture. Taste and add more salt or lemon.
Notes
- Use full cilantro stems for max flavor.
- Adjust jalapeños for your heat level.
- Variation: Add mint for fresher twist.
- No food processor? Chop finely by hand.
- Make red skhug with red chilies.
- Thicker? Reduce oil slightly.
- Store oil separate to keep herbs fresh.