Yuzu kosho is a Japanese paste that is traditionally made from yuzu, a Japanese citrus fruit, and a chile that is similar to a Thai chili. But, you can achieve the same effect even if you can’t get the traditional ingredients for this recipe. So try this with chicken, seafood, or anything else you please!
- 12 chilis like serrano, habanero, or anything along those lines
- 4-6 Meyer lemons zested
- Salt to taste
- Start by deseeding your chilis. When you’re deseeding your chilis, make sure you’re also scrapping out as much pith as you can from the inside, because that will make the paste bitter.
- Weight how much chilis you used so you know the ratio of zest you’ll need, and then leave them to the side.
- However much chile you have, you want the ratio to be about 6 parts chili to 4 parts zest.
- Zest either Meyer lemons, a combination of lime, lemon, and grapefruit, or a combination of all of them.
- Toss the peppers into a food processor until they paste-like and then add in the zest as well as some salt to your taste.
- Put the mixture into a well-sealed jar or resealable container and leave it in your fridge for a week before you use it. This will help mellow the spiciness.