Homemade Yuzu Kosho (Citrus Chili Paste)

1. 1

   Wash the yuzu skin well and zest with a microplane or zester.

2. 2

   You can also use a knife to carefully slice off the peel, then cut into small pieces.

3. 3

   Try not to get any of the white part underneath the skin as it's a bit bitter.

4. 4

   Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor.

5. 5

   Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.

6. 6

   Grind or process until you have a yellow-ish green paste.

7. 7

   Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).

8. 8

   Cover with a bit of plastic wrap and put on the lid.

9. 9

   Store in the fridge for several months.

10. 10

    It's quite salty and spicy so you only need to use a little at a time!

* Per serving · 4 servings · Values may vary.

No additional tips available.