Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, homemade yuzu kosho (citrus chili paste). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Homemade Yuzu Kosho (Citrus Chili Paste) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Homemade Yuzu Kosho (Citrus Chili Paste) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Yuzu Kosho (Citrus Chili Paste):
- Prepare 4 small green chilis (Japanese or Thai work well)
- Get 10 small yuzu or other fragrant citrus like Meyer lemons
- Prepare 2 tbsp sea salt
Steps to make Homemade Yuzu Kosho (Citrus Chili Paste):
- 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.
- 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.
- Grind or process until you have a yellow-ish green paste.
- Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
- 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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