A fiery, vibrant green chili relish pounded with garlic, cilantro, and tomatoes. This essential Yemeni condiment adds an electrifying kick to every meal and is as fundamental to Yemeni tables as salt and bread.
Nutrition & Info
Equipment Needed
Instructions
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1
Roughly chop green chilies and garlic. Place in a mortar and pestle or food processor.
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2
Add fresh cilantro leaves and stems, chopped tomatoes, cumin, and caraway seeds.
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3
Pound or pulse into a chunky paste, adding lemon juice and water to reach your desired consistency.
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4
Season with salt and taste — adjust chili level by adding more or seeding the chilies for less heat.
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5
Transfer to a small bowl and serve immediately. Sahawiq is best fresh but keeps refrigerated for 3 days.
Did You Know?
No Yemeni meal is considered complete without sahawiq — it is said that a Yemeni would rather skip the main dish than eat without this condiment.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- knife
The Story Behind Sahawiq
Sahawiq is the indispensable condiment of Yemeni cuisine, present at every meal from breakfast to dinner. The recipe varies by region: Sana'a versions tend to be green and herb-heavy, while Aden versions incorporate more tomato. The use of caraway and cumin in the salsa reflects ancient spice trade connections. Making sahawiq with a stone mortar and pestle is considered an essential skill for every Yemeni cook.
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