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How to Recipe Perfect Homemade Yuzu Kosho Citrus Chili Paste

Without fail recipe ultimate Homemade Yuzu Kosho (Citrus Chili Paste) easy, yummy, practical.

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

Good Evening every body, at this time you get present recipe Homemade Yuzu Kosho (Citrus Chili Paste) with 3 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 3 ingredients and 5 stages of easy cooking Homemade Yuzu Kosho (Citrus Chili Paste).

Ingredients all Homemade Yuzu Kosho (Citrus Chili Paste)

  1. Prepare 4 : small green chilis (Japanese or Thai work well).

  2. Needed 10 : small yuzu or other fragrant citrus like Meyer lemons.

  3. Needed 2 tbsp : sea salt.

If all ingredients Homemade Yuzu Kosho (Citrus Chili Paste) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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