Copycat Trader Joe’s Zhoug Sauce
Bright, herby, and just the right amount of spicy, this Copycat Trader Joe’s Zhoug Sauce recipe is one of those condiments that instantly makes everyday meals more exciting. Made with fresh cilantro leaves, herbs, garlic cloves, lemon juice, and extra-virgin olive oil, it’s a bold green sauce that delivers complex flavors in minutes.
Zhoug sauce (also called schug sauce) is traditionally a spicy cilantro sauce packed with herbs, heat, and ground spices. This version keeps things approachable for home cooks, using a blender or food processor and ingredients you can easily find. The result is a versatile sauce that works as a hot sauce alternative, a salad dressing base, or a dipping sauce when you want something fresher than store-bought.
If this is your first time making a spicy Middle Eastern condiment at home, you’ll be surprised by how simple and flexible it is.
One of my favorite ways to use this delicious cilantro sauce is to use up extra herbs before they wilt. You can keep it in an airtight container in the fridge, freeze leftovers in an ice cube tray, or adjust the spice level to your liking. Whether you prefer chunkier textures or a smoother blend, this spicy condiment is an easy, reliable recipe to keep in your rotation for all kinds of delicious things.
Ingredients for Zhoug Sauce (With Substitutions)
- Cilantro – the base of the sauce, providing a bold, fresh, herby flavor.
- Parsley – adds a clean, slightly peppery note that balances the intensity of the cilantro.
- Basil – brings a subtle sweetness and rounds out the herbal flavors.
- Dill – adds a light freshness that keeps the sauce from tasting flat.
- Mint – a small amount brightens the sauce and adds a cooling contrast to the spice.
- Green Onions – contributes mild onion flavor without overpowering the herbs.
- Jalapeno – provides the heat; remove seeds and ribs to control the spice level.
- Garlic – adds depth and that classic garlic bite. If fresh is unavailable, use 1 teaspoon garlic powder to substitute.
- Olive Oil – blends everything together into a smooth, spoonable sauce. Alternatively, you can use vegetable oil, canola oil, or sunflower oil.
- Lemon Juice – adds acidity to brighten and balance the herbs and oil. Juice from fresh lemons is always preferred over bottled.
- Optional seasonings – to make it exactly like Trader Joe’s be sure to add 1/2 tsp chili flakes, 1 teaspoon cardamom and 1 tsp cumin seed.
- Sea Salt – enhances all the flavors and ties the sauce together.
Complete ingredient measurements can be found in the recipe card below.
Step-by-Step Instructions for Making Zhoug Sauce
Step 1: Clean and dry all the herbs. Remove stems and chop. Peel the garlic and chop the jalapeno and green onions.
Step 2: Add the herbs to the blender.
Step 3: Add the remaining chopped ingredients to the blender.
Step 4: Add any liquids.
Step 5: Pulse until smooth.
Tips for Making the Best Zhoug Sauce
- Use very fresh herbs for the brightest flavor. Wilting cilantro or soft herbs will dull the color and taste of the sauce.
- Dry the herbs well after washing. Too much moisture can water down the sauce and prevent it from emulsifying properly.
- Control the spice level by adjusting the jalapeno. Removing the seeds and ribs keeps the heat mild, while leaving them in makes a bolder, spicier sauce.
- Pulse first, then blend. Short pulses help break everything down evenly before blending to your preferred texture.
- Choose the texture based on how you’ll use it. A smoother blend works well for swirling into soups or using as a salad dressing, while a chunkier texture is better for dipping and spreading.
- Taste and adjust at the end. A pinch more salt or an extra splash of lemon juice can make the flavors pop.
- Let it rest for a few minutes before serving. Sitting at room temperature for a brief time allows the flavors to meld before storing or using.
Zhoug sauce is a spicy Middle Eastern green sauce made primarily from fresh herbs, garlic, olive oil, and spices.
Zhoug sauce originated in Yemin where it has deep roots in Yemenian culture and cuisine. Also popular in Israel and other Arabic countries, it’s often used as a staple and served with falafel, shawarma, and hummus.
No, you don’t have to make this sauce spicy. The heat in Zhoug sauce comes mainly from the jalapeño, and it’s easy to adjust the spice level to your taste. For a very mild version, remove the seeds and ribs from the jalapeño, or use only half. You can also substitute a milder green chili or skip it altogether for a more herb-forward green sauce.
Serving Suggestions
- Use as a dipping sauce for my fabulous Garlic and Rosemary Focaccia, this asparagus and onion Focaccia Bread, or my very twisted Vegan Garlic Bread.
- Use as a garnish in my Turnip Soup, Vegan Tomato Soup or my Carrot Ginger Soup.
- Slather over roasted vegetables like these Gochujang Roasted Carrots or these oven-roasted Sweet Potatoes and Brussel Sprouts.
- Use as a dip or spread for sandwiches like my Chickpea Salad Sandwich.
Storage and Freezing
Zhoug sauce should be stored in an airtight container in the refrigerator to keep it fresh and vibrant. It will stay good for up to one week, though the flavor is best within the first few days when the herbs are brightest.
For longer storage, you can freeze Zhoug sauce in an ice cube tray, then transfer the frozen cubes to a freezer-safe container.
More Delicious Sauce Recipes
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Copycat Trader Joe’s Zhoug Sauce
Ingredients
- 1½ cups cilantro leaves loosely packed
- 1 cup mixed herbs parsley, basil, dill, mint
- 1 medium jalapeno chopped
- 2 medium green onions sliced
- 2 cloves garlic
- ⅔ cup olive oil
- 1 Tbsp lemon juice
- ½ tsp salt
Instructions
- Wash and dry the herbs. Remove any stems. Chop up the leaves.
- Peel the garlic. Chop up the onion and jalapeno. If you don't want as much heat, remove the seeds and rib from the jalapeno pepper.
- Add all the ingredients into a blender and pulse until it is chopped finely.
- Blend everyone on medium speed until it's the texture that you prefer.
Notes
- Makes approximately one cup of sauce. Serving size 2 ounces.
- Use very fresh herbs for the brightest flavor. Wilting cilantro or soft herbs will dull the color and taste of the sauce.
- Dry the herbs well after washing. Too much moisture can water down the sauce and prevent it from emulsifying properly.
- Control the spice level by adjusting the jalapeno. Removing the seeds and ribs keeps the heat mild, while leaving them in makes a bolder, spicier sauce.
- Pulse first, then blend. Short pulses help break everything down evenly before blending to your preferred texture.
- Choose the texture based on how you’ll use it. A smoother blend works well for swirling into soups or using as a salad dressing, while a chunkier texture is better for dipping and spreading.
- Taste and adjust at the end. A pinch more salt or an extra splash of lemon juice can make the flavors pop.
- Let it rest for a few minutes before serving. Sitting at room temperature for a brief time allows the flavors to meld before storing or using.
