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We hope you got benefit from reading it, now let’s go back to homemade yuzu kosho (citrus chili paste) recipe. You can have homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Homemade Yuzu Kosho (Citrus Chili Paste):
- You need small green chilis (Japanese or Thai work well)
- Take small yuzu or other fragrant citrus like Meyer lemons
- You need 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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