Homemade Yuzu Kosho Pepper

1. 1

   Rinse the yuzu and pat dry.

2. 2

   Remove any damaged parts with a knife.

3. 3

   Grate the green rind.

4. 4

   Try to leave the white pith on the fruit, because it's bitter.

5. 5

   Like this!

6. 6

   Rinse the green chili peppers throughly and pat dry.

7. 7

   Remove stem and blend in a food processor or blender.

8. 8

   Add in the seeds for extra spice.

9. 9

   Thoroughly mix all the ingredients together.

10. 10

    Chill in the fridge for a week to 10 days to improve the taste, and it's done!

11. 11

    The seeds will absorb the green color.

12. 12

    If you freeze them, they'll last for a year.

13. 13

    Bottle them up to give away.

14. 14

    Sterilize the container in boiling water.

15. 15

    Pack them into small bottles.

16. 16

    They really make nice gifts!

* Per serving · 4 servings · Values may vary.

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