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Homemade Yuzu Kosho (citrus Chili Paste) Recipe

Homemade Yuzu Kosho (Citrus Chili Paste) Recipe
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Category : condiment
Cooking Time : 10 minutes
Serving : 1
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Prepare the ingredients before making Homemade Yuzu Kosho (Citrus Chili Paste) in your home. Then, follow these steps below to serve Homemade Yuzu Kosho (Citrus Chili Paste) for your family or friends.

Ingredients: Homemade Yuzu Kosho (Citrus Chili Paste)

  • 4 small green chilis (Japanese or Thai work well)
  • 10 small yuzu or other fragrant citrus like Meyer lemons
  • 2 tbsp sea salt

How to Make Homemade Yuzu Kosho (Citrus Chili Paste)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Homemade Yuzu Kosho (Citrus Chili Paste) in your home by yourself.

    Step 1
  • Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter.
  • Step 2
  • Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
  • Step 3
  • Grind or process until you have a yellow-ish green paste.
  • Step 4
  • Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
  • Step 5
  • Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!
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