Club House for Chefs

Skhug Sauce


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Finely chopped fresh cilantro leaves 3 cups
Finely chopped fresh Italian parsley leaves 3 cups
Extra virgin olive oil 2 cups
Fresh Thai bird’s eye chilies, finely chopped 24 each
Cloves garlic, minced 12 each
Lemon juice 1/4 cup
Coriander Seed, Ground 400 g 2 tbsp
Cumin, Ground 425 g 2 tbsp
McCormick Gourmet® Ground Cardamom 1 tbsp
Pepper, Black Ground 540 g 1 tbsp
Sea Salt, French Mediterranean 1.1 kg 1 tbsp

Instructions

Mix all ingredients in medium bowl until well blended. Refrigerate at least 30 minutes to blend flavours or until ready to serve.

Tips:

Test Kitchen Tips: 
• Store sauce in tightly covered container in refrigerator up to 1 week.

• Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce and Tomato, Zucchini & Chickpea Breakfast Hash with Crumbled Bacon.



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