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Before you jump to Homemade Yuzu Kosho (Citrus Chili Paste) recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
Healthy eating helps bring about a feeling of health and wellbeing. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds contributes to a more healthy feeling. A salad helps us feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging if it is snack time. Shopping for snacks can be a difficult task because you have so many options. Why not try one of the following healthy snacks the next time you need some extra energy?
Foods made from whole grains are excellent for a fast snack. Starting your morning with a piece of whole grain toast can give you that added boost you need to get going. Chips and crackers created from whole grains can be great for quick treats to eat on the go. Deciding on whole grain foods is always better than eating the processed grains we commonly come across in our grocery stores.
A large selection of easy health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to homemade yuzu kosho (citrus chili paste) recipe. You can cook homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Homemade Yuzu Kosho (Citrus Chili Paste):
- Provide small green chilis (Japanese or Thai work well)
- Take small yuzu or other fragrant citrus like Meyer lemons
- Use sea salt
Instructions 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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