The hot green chili and herb sauce in Yemeni cuisine is called zhug.
Zhug, also spelled skhug or schug, is a fresh chili sauce made from hot peppers, herbs, garlic, and spices. Green zhug commonly uses cilantro, while red versions rely more heavily on red chilies. The ingredients are pounded or blended into a coarse sauce and served as a condiment with bread, meat, fish, or other foods.
The sauce originated in Yemen and became especially prominent in Israeli cuisine after Jewish communities from Yemen migrated to Israel. Spelling and heat levels vary widely because the name has been transliterated from Arabic and because cooks adjust the chili mixture to taste.
Zhug is often confused with harissa, but harissa is a North African chili paste usually based on dried red peppers. Zhug is characteristically fresher, herbier, and commonly green.