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Homemade Yuzu Kosho (Citrus Chili Paste)
Homemade Yuzu Kosho (Citrus Chili Paste)

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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. To make homemade yuzu kosho (citrus chili paste) you only need 3 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Homemade Yuzu Kosho (Citrus Chili Paste):
  1. Take 4 small green chilis (Japanese or Thai work well)
  2. Provide 10 small yuzu or other fragrant citrus like Meyer lemons
  3. Use 2 tbsp sea salt
Steps to make Homemade Yuzu Kosho (Citrus Chili Paste):
  1. 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.
  2. 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.
  3. Grind or process until you have a yellow-ish green paste.
  4. Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
  5. 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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