Yuzu Kosho (Yuzu Chili Paste)
Yuzu Kosho (柚子胡椒) is a hot and citrusy Japanese condiment. Made with fresh yuzu zest and togarashi chili peppers, this chili paste is easy to make and delicious.
Servings 2 tablespoons
- 2 green togarashi chili pepper (or 3 thai bird chilis)
- 6 green yuzu
- 1 teaspoon salt
Remove the seeds and white membrane from chili peppers. I recommend wearing gloves when doing this. Mince the chili's as fine as you can make them. Use a microplane to zest the yuzu.
Place the chili, yuzu zest and salt in a mortar and pound with a pestle until it turns into a smooth paste. Add the juice from the yuzu and mix well until the sauce is the consistency you want it.
Because of the salt content it will keep for a month in the fridge, or longer if you freeze it.